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. Observed server bring back dirty dishes, add to dish tray, then handle clean plate and syrup container without hand wash. Also, observed cook crack shell eggs, then handle clean plate without handwash. Spoke to employees during inspection. **Corrective Action Taken**

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed multiple time/temperature control for safety items marked with discard date of 8 days instead of 7 days. Day one counts as first day. Sent operator date marking handout.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top on right side, butter blend, feta, sour cream at 46-50F. Lid open frequently per person in charge. Other items below and to right of unit holding temperature. Person in charge moved items to walk in cooler. Retemped at 43F or below. **Corrected On-Site** **Repeat Violation** **Admin Complaint**