High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw fuel eggs and continued to prepare other food items and handle equipment without washing hands and changing gloves first. Reviewed with employees proper procedures and 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. Dishwasher failed to wash hands before handling clean dishware from machine immediately after washing and loading dirty dishware in machine. Reviewed with manager and employee proper procedures and employee began washing hands. **Corrected On-Site**

High Priority – Employee touched soiled apron/clothes/wiping cloth and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline wiped hands on soiled cloths tucked into apron and continued food preparation without washing hands and changing gloves. Reviewed proper procedures with manager and employee and employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In front walk in cooler, portioned raw beef on shelf above pots of cooked corn. Manager requested employee to rearrange when finished with current task. **Corrective Action Taken**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. In walk in freezer, containers of cut raw steaks above portioned raw fish. Manager requested employee to rearrange when finished with current task. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen fliptop upper cooler, shredded cheese (47-50F – Cold Holding). Per employee not prepared or portioned today and in unit from approximately 8:00am. Employee removed container to walk in cooler to rechill and replaced with new (41F). 2) On cart outside of walking cooler and not in production, raw pork (61F – Cold Holding). Per employee removed from cooler for approximately 1 hour but not started on preparing. Employee returned pork to cooler to rechill. **Repeat Violation** **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. At cookline fryers, cooked sausages (93-102F – Hot Holding). Per employee prepared less than 1 hour for use. Advised manager to set up second hot holding pan on grill. Employee reheated sausages to properly hot holding. Reheated to 171F. **Corrected On-Site**