High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Cook cracked shell eggs, then removed cooked ham from refrigerator without washing hands or changing gloves. Inspector spoke to employee and he washed hands and changed gloves. **Corrective Action Taken**

High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bacon on prep table by cookline, 66°f. Employee stated he recently took out to cook. Employee moved bacon to flattop. Batter on prep table at cookline, 72°f. Employee moved battter to reach-in cooler. **Corrective Action Taken**

High Priority – Rodent activity present as evidenced by rodent droppings found. Observed 2 dry hard rodent droppings on white containers of grits and rice on lower shelf across from cookline. 5 hard dry droppings on floor in back storage room, old restroom. 3 dry hard droppings on storage containers on shelves in dry storage area below office. In office area, 2 dry hard droppings on desk top, 3 hard dry droppings on blue bin below desk, 1 dry hard dropping on wood in front of mattress and 1 hard dry dropping on floor behind dry vacuum. Also Observed 4 onions in bag, on lower shelf in dry storage area below office, with gnaw marks.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 onions in bag, on lower shelf in dry storage area below office, with gnaw marks.