High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook crack shell eggs, changed gloves, plated customer food and handled utensils with no handwash before putting on new gloves.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In stand up reach in freezer, raw bacon stored above open bag of french fries and pita bread. Also, package of raw chicken in stand up reach in freezer stored on top of ready-to-eat ham. Also, raw bacon stored on top of cooked ground beef in stand up reach in cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage on kitchen counter at 65F. Per operator, sausage left out on counter for about one hour. Operator placed sausage in reach in cooler. Temperature 10 minutes later at 54F. Observed cooked potatoes in stand up reach in cooler at 56F. Per operator, unit had been open and closed constantly the last 1.5 hours and potatoes were brought in and out of cooling unit. Observed raw bacon in stand up reach in cooler at 48F. Operator states bacon had been left out of the cooler for approximately 30 minutes. **Corrective Action Taken** **Warning**