High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee rubbed face then handled clean dishware (both actions with bare hands)

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. -raw shell eggs 8 am-12 pm according to line cook but were unmarked. The form was then corrected to reflect these times. **Corrected On-Site**