High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed multiple employees changing gloves and working with food without washing hands in between.

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from cup then continued to handle food without changing gloves and washing hands.

High Priority – Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed oranges inside reach in cooler in storage area.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over cooked chicken inside reach in cooler in storage area. Observed raw cracked eggs stored over diced tomatoes inside flip top portion of reach in cooler at cook line.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (84F – Hot Holding) at steam table, as per operator for one hour. Observed cooked onions (112F – Hot Holding) on prep table across from cook line, as per operator for one hour. Operator took both products to be reheated. **Corrective Action Taken**