High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without changing gloves and washing their hands. Employee removed the equipment to be sanitized and washed their hands and changed gloves. **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut and washed lettuce in the reach in cooler on the cook line. Employee removed the eggs. **Corrected On-Site**

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 and the time removed from temperature control cannot be determined. See stop sale. Sausage stored on the cook line on time as a public health control with no time mark. Chef stated the sausage was placed in time as a public health control at 8am. Chef placed a time mark on the sausage. **Corrected On-Site**

High Priority – Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to coffee filters in the wait station area. Manager removed the bottles. **Corrected On-Site**