High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at cookline cracked raw shell eggs and proceeded to handle multiple utensils and plates for other orders without washing hands and changing gloves. Reviewed proper procedures with employee and he washed hands and changed to new gloves. **Corrected On-Site** **Warning**

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. Dishwasher handling clean sanitized dishware immediately after washing and rinsing dirty without washing hands first. Reviewed proper procedures with employee and he began washing hands. **Corrected On-Site** **Warning**

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After several attempts, test strip fails to change color to indicate 160F for proper sanitation. Employee began to set up sanitizer sink for chlorine to use until machine checked/repaired. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline MINI FLIPTOP UPPER – commercial cooked hash browns (72F – Cold Holding) LOWER – hot dogs (57F – Cold Holding); french toast batter (54F – Cold Holding); raw burgers (56F – Cold Holding). Per employee none prepared or portioned today and in unit from 8:00am. Employee removed items to walk in to rechill. **Corrective Action Taken** **Warning**