High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line failed to wash hands after cracking raw shell eggs and continued with other food preparation items. Reviewed proper procedures with manager to translate to employee – employee washed hands and put on new gloves. **Corrected On-Site**

High Priority – Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen salmon in 10K vacuum packaging missing date kati when sealed. **Repeat Violation** **Admin Complaint**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cold side lowboy cooler, portioned raw minced beef above raw salmon and tuna. Employee rearranged to properly separate. **Corrected On-Site**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw salmon and continued with other food preparation and handling equipment without washing hands and changing gloves. Reviewed proper procedures with employee and she washed hands and changed gloves. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On make table opposite cook line, under no temperature control, sliced ham (65F – Cold Holding); sliced swiss cheese 66F – Cold Holding); shredded cheddar (66F – Cold Holding); pooled raw shell eggs (63F – Cold Holding). Per manager items prepared at 9:00am and out of cooler since that time. All items placed in cooler to chill. 2) On prep table beside cook line, under no temperature control, cooked potato cakes (43-67F – Cold Holding). Per manager not prepared or portioned today and out of cooler from 9:00am. Items placed in cooler to rechill. **Corrective Action Taken**