High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracked raw shell eggs with gloved hands then handled clean container with spinach leaves without changing gloves and washing hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked peppers and onions (48F – Cold Holding); chopped sausage (49F – Cold Holding) sitting in melted ice bath near cook line, per manager items have been in bath no more the a couple of hours and ice, not the food, is changed out every 4 hours, employee replaced ice. **Corrective Action Taken**