High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shell eggs and then touched clean equipment without changing gloves and wash hands. Operator changed gloves and wash hands after. **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. Observed dishwasher handles dirty dishes and then removed clean plates from machine before first washing his hands. After brief education, employee then wash hands. **Corrected On-Site**

High Priority – Raw animal food stored in same container as ready-to-eat food. Observed raw beef stored in same container with precooked sausages and cheese.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Observed no time mark on empanadas at front counter held using time as a public health control. Operator determined that items transfer to front line 3 hours prior to the inspection. Operator correctly time marked empanadas. **Corrected On-Site**