High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager cracked eggs then immediately touched spatula and clean plate and plated cooked pancakes. Spoke to employee about changing gloves and washing hands in between.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Manager had one gloved hand, rolled omelet burrito with both hands one hand no glove. Spoke to employee about wearing gloves on both hands in this situation.

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mac n cheese in walk in cooler dated 3/23.

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Butter pats labeled as 9-3, written plan states item is held on 4 hour time control, server rewrote label to 9-1. **Corrected On-Site**