High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands: cook game in from outside, put on his beard net, and then proceeded to don gloves without washing his hands. Inspector gave corrective feedback and he washed his hands. **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: egg marking on placard was not there upon arrival at establishment. Unit Manager immediately noticed and put the time up. Eggs were there for less than 1 hour.