High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employees cracking raw shell eggs and continuing to cook foods touching spatulas and clean plates ; educated; employee washed hands; **Corrected On-Site**

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. Employee touched wet soiled towel cloth, touched bleach container and started to cook foods without washing hands and changing gloves first; educated ; employee washed hands; **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled peppers (112F – Hot Holding)food out of temperature for approximately 30 minutes; food stirred in shallow pan and not enough water in steam table; food to be reheated to 165 F **Corrected On-Site**