High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Cook broke raw unpasteurized shell eggs and then touched clean utensils , ham and turkey without washing hands and putting gloves on. Reviewed proper hand washing with cook. He washed his hands. **Corrected On-Site**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched ham and turkey for sandwiches with bare hands removed a tray from underneath and put items back in flip top cooler. Sandwich cook plated toast with bare hands. Reviewed wearing gloves with cook and sandwich cook. They then washed hands and put gloves on. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes (117°F-120°F – Hot Holding) cooked one hour ago. Potatoes were left out on kitchen counter. Cook reheated potatoes to 174°F and left on grill for hot holding. **Corrected On-Site**