High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then grab bowl of cooked potatoes without changing gloves and washing hands.

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee crack raw shell eggs then grab cooked bacon without changing gloves and washing hands. Advised operator to have bacon reheated.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over cooked steak and sliced bread on speed rack inside walk in cooler. Observed raw chicken stored over shredded beef in grill drawer reach in cooker.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (115F – Hot Holding) at steam table, as per operator for less than 1 hour. Operator took product to be reheated. **Corrective Action Taken**

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm). Operator replaced sanitizer bucket with correct sanitizer, Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**