High Priority – – From initial inspection : High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Inspector observed employee touch apron and hat without removing gloves and washing hands before returning to work. Inspector discussed proper handwashing with operator. **Warning** – From follow-up inspection 2026-07-14: **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs held at room temperature. Operator advised the establishment utilizes time to hold eggs, however written plans are incomplete and to not accurately reflect the practice. Operator added eggs to written plans. **Corrective Action Taken** **Warning** – From follow-up inspection 2026-07-14: **Time Extended**

High Priority – – From initial inspection : 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. Raw shell eggs at the front counter missing time stamp when placed out of temperature. Operator advised items were placed at 8:00 am and properly documented. **Corrected On-Site** **Warning** – From follow-up inspection 2026-07-14: **Time Extended**