High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked unpasteurized raw shell eggs , then continue touching clean plates and tongs to set up several customer orders. After manager instructed, employee washed hands and put in new pair of gloves. **Corrected On-Site** **Warning**

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. Observed employee placing on clean plate toasted bread and ready to eat bacon using his bear hands. After manager instructed, employee washed hands and put in gloves. **Corrected On-Site** **Warning**

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**

High Priority – Live, small flying insects found 4 flying insects landing on soiled dishes storage rack in dishwasher area room, outside of kitchen. Employee killed insects, cleaned and sanitized area. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork links (120F – Hot Holding), per employee food held less than two hours, food reheated on oven to 166F. **Corrected On-Site** **Warning**