High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracking raw shell eggs into small ramekins after employees use portioned eggs to put onto griddle and without washing hands after employees handle clean and sanitized plates and bread, discussed with operator employees washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee "A" used hand to adjust eye glasses and after without washing hands employee handled clean utensils to cook eggs, discussed with operator employee washed hands. Operator used hand to wipe face and after without washing hands operator handled container of potato salad, discussed with operator who washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on table next to toaster, butter (68F – Cold Holding) per operator product not portioned or prepared today a and held at room temperature for approximately 2 hours, discussed with operator who placed product on time is a public health control and time marked product. **Corrected On-Site** **Repeat Violation** **Admin Complaint**