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 employee loading dirty dishes inside dishwasher and unloading without washing hands; No handwash sink in the ware washing area; advised employee to wash hands;

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 a couple of times with gloved hands and continued to work with foods without washing hands and changing gloves; Educated; employee washed hands; **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over liquid eggs and sausage in walk-in cooler; advised to store properly

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (40-49F – Cold Holding); food not prepared or portioned today; food overstocked ; food out of temperature for approximately 30 minutes; advised Pluto make smaller portions

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for pancake batter at cook line; operator marked 9:00 am; **Corrected On-Site**