High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked raw shell eggs at crepe station prior to changing gloves without washing hands, proceeded to handle ready to eat toppings after donning new gloves.

High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above cooled sausage links inside cooler at end of kitchen **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk 47F, inside small mini fridge in back storage area with frozen over condenser. Advised to manager to avoid blocking air with large case of oranges. Milk placed into cooler less than 3 hours ago, manager placed into ice bath and into other refrigerator **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. -cooked mushrooms, onions, shredded cheese, diced tomatoes, cooked peppers. . Manager added time stamps **Corrected On-Site**