High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee touched over easy egg with gloved hand while plating, changed gloves to handle ready to eat food without washing hands.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above pasteurized eggs inside of lowboy **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside lowboy across from cookline sausage crumbles (46F – Cold Holding @1 hr from load); cut tomatoes (47F – Cold Holding); feta cheese (48F – Cold Holding); egg wash (47F – Cold Holding); cut melon (45F – Cold Holding); potato salad (45F – Cold Holding); sausage crumbles (47-49F – Cold Holding 2 hrs from load) Inside orange refrigerator Potato salad 45F cold holding for 2 less than hours, manager moved product back to walk in cooler after verifying line check recorded 2 hours prior -manager able to take corrective action on isolated areas,must be in compliance upon the next unannounced inspection. **Corrective Action Taken**