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 raw shell eggs with gloves then proceeded to work with multiple food items without gloves change or handwashing. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**

High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Observed employee crack raw shell egg then proceeded to wipe hands on soiled terry clothe attached to apron. Then proceeded to handle food items for customer order. Reviewed proper hand washing procedures with operator, employee washed hands. **Corrected On-Site** **Warning**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee moving between multiple task while handling raw food items. Observed employee not wash hands before changing gloves. Employee washed hands **Repeat Violation** **Admin Complaint**

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 fail to wash hands after washing and rinsing soiled dishes. Dishwasher proceeded to handle clean dishes from dishwasher with same gloved hands. Dishwasher removed gloves, washed hands and sanitized dishes again. **Corrected On-Site** **Warning**

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 employee touching face with gloved hands. Employee then proceeded to prepare customer food order without glove change or hand wash. Employee removed gloves and washed hands. **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. 1) Cook line – Reach In cooler – observed raw beef patties stored above ready to eat sweet potatoes. Operator stored properly 2) Avantco Cooler #2 – Raw beef and raw pork stored above ready to eat cheese slices. Operator removed cheese **Corrected On-Site** **Warning**

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. Flip top – Near Fryer – observed 6 cracked raw shell eggs inside unit. Operator removed cracked shell eggs. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip Top – Cutting Board – ; Liquid Eggs (87F – Cold Holding) observed item without temperature control. Operator placed item into cooler to quick chill. Items not prepared or portioned today. Per operator item outside of unit for approximately 2 hours. 2) Cook line – Flatt Top Low Boy -Raw chicken (45-51F – Cold Holding); raw beef (46 -55F – Cold Holding) operator added ice bags for items to quick chill. Items not prepared or portioned today. Per operator items in unit for less than 4 hours. 3) Flip Top UPPER – ; cheese slice (60-65F – Cold Holding); sliced ham (57 – 61F – Cold Holding) Items not prepared or portioned today. Operator placed items in lower section of flip top to quick chill. Per operator items in unit for less than 4 hours. 4) Flip Top Near Fryer – ; cheese slice (51F – Cold Holding); tomatoes sauce (56F – Cold Holding) item not prepared or portioned today operator placed items inside cooler to quick chill. Per operator item unit for less than 4 hours. 5) Cook Line – Low Boy; black bean (47F – Cold Holding) per operator item not prepared or portioned today. Item placed in unit approximately 2 hours ago, operator moved items into reach in cooler to quick chill. 6) Flip Top Near Fryer – ; cheese slice (51F – Cold Holding); tomatoes sauce (56F – Cold Holding) per operator item not prepared or portioned today. Item placed in unit approximately 3 hours ago. Operator placed item inside low boy cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 1) Cook line steam table – Lamb (101-115F – Reheating); mashed potatoes (112F – Reheating ); rice and beans (89-109F – Reheating ) per operator items cooked previous day and reheating in steam table. Per operator items reheating for approximately 1 and a half hours, operator moved items to stove to speed up reheating process. **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. 1) FRYER – ; cooked plantain (100 – 111F – Hot Holding) observed item inside fryer basket without any temperature control for less than 4 hours. Operator placed item on time control. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**