High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked a raw egg, then transferred cooked sweet plantains to steam table and failed to wash hands prior. Coached employee on proper hand washing. **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over smoked pork chops, in the reach in cooler in from of the fryers at cook line.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw steak , in the reach in cooler in from of the fryers at cook line.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (78F – Cold Holding), as per cook for less than 2 hour, employee added ice to the rim if the holding container to rapidly cool it down, observed prosciutto (71 F – Cold Holding), as per owner outside for less than 3 hours, employee placed it in the reach in cooler to rapidly cool.