High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. On cook line Observed employee crack raw shell eggs then handle clean dishware. Spoke with employee and manager about proper handwashing, employee properly washed hands before returning to work. **Corrected On-Site**

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 a server handling dirty dishes in coffee station, begun to hand,e single service cups, no handwash. Spoke with employee about proper handwashing, employee washed hands properly before returning to work. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line rice next to egg station burners:; raw eggs (48F – Cold Holding); cut tomatoes (47F – Cold Holding); cooked vegetables (50F – Cold Holding) for 2 hours per operator during breakfast rush. Operator kept unit closed during inspection, observed 2F drop in all foods. **Corrective Action Taken**