High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs and continued to work with foods and touched clean plates without changing gloves and washing hands; educated manager; manager asked employee to wash hands; employee did not;

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee numerous times wiping food debris from gloved hands on soiled cloth towel and continued to cook foods touching utensils and plates; educated manager; manager asked employee to wash hands and change gloves; employee changed gloves but did not wash hands;

High Priority – Operating with an expired Division of Hotels and Restaurants license. Operator showed receipt of payment; license still showed not renewed **Repeat Violation** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes (62F – Cold Holding);next to steam table; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; advised to keep in ice bath to maintain 41 F or use four hour plan; reviewed TPHC; sliced cheese (42-47F – Cold Holding);in cooler at cook line; food not prepared or portioned today; food overstocked; smaller portions made; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (77F – Hot Holding)next to steam table; food out of temperature for approximately 1 hour; food moved to steam table to reheat to 165 F **Corrective Action Taken**