High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on cook line handle raw sausage patties then handle ready to eat sausage patties from hot holding unit to prepare a sandwich without changing gloves and washing hands. Inspector educated employee proper handwashing procedures. **Corrective Action Taken**

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 and the time removed from temperature control cannot be determined. Observed raw shell eggs being held on time as a public health control with no time marking. Person in charge stated eggs were placed on time as a public health control an hour prior and added time marking. **Corrected On-Site**