High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishmachine area- employee handled dirty dishes then proceeded to handle clean dishes – educated operator- employee washed hands. **Corrective Action Taken**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cold well by cookline- raw shell eggs 47F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in ice bath to quick chill. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline on stove- Cooked sausege 105-117F- hot holding,- food out of temperature for 1.5 hours- operator placed on hot stove to reheat to 165F. **Corrective Action Taken**