High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee grabbed a raw shell egg with gloved hand inside cooler, then cracked the egg over the pan to make scrambled eggs. Employee continued to grab a clean plate with the same glove hand to plate another food item with no prior handwash or change of gloves.

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. Observed server wipe their face with there hands before immediately touching a clean plate containing food and delivering it to customer. No handwash.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs inside walk in cooler over ready to eat foods (pickle container). Operator moved and reorganized **Corrected On-Site**

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 shell egg cracked and left exposed inside 4 door reach in cooler. Operator discarded. Observed 1 shell egg cracked and exposed inside walk in cooler. Operator discarded. See stop sale

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top (small); diced ham (46F – Cold Holding); diced tomatoes (44F – Cold Holding); pot roast (51F – Cold Holding). As per operator, foods in unit not portioned or prepared today. In unit less than 4hrs. Observed food items overfilled. Operator moved items to reach in freezer. **Corrective Action Taken**