High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled raw shell eggs and without washing hands employee handled spatula to prepare rice, discussed with operator employee washed hands. **Corrected On-Site**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee carried container of beef into walk in cooler, discussed with operator who educated employee, employee washed hands. **Corrected On-Site**

High Priority – Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used to line food container in walk in cooler, discussed with operator who removed paper towels. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In rice warmer brown rice (91F – Hot Holding) per operator product placed on Chinese style stove and reheated approximately 30 minutes ago then moved to rice warmer to hot hold until served, discussed with operator who moved product back to stove to reheat to 165F. **Corrective Action Taken**