High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked unpasteurized eggs, used clean tongs to grab ready to eat pork sausages using same gloves, after manager instructed employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw shell eggs on same shell of non dairy whipped milk. Employee moved eggs below milk. **Corrected On-Site**

High Priority – Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Liquified butter (74F-Hot Holding). Observed butter on ambient temperature, not on time, employed placed on stove to reheated. **Corrective Action Taken**

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. Hollandaise sauce, butter, per manager on time at 8:00 am, time wrote on labels. **Corrected On-Site**