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 Shell eggs and proceeded to handle to go container and changed gloves without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server rewashed dishes in dish area and proceeded to handle clean dishes without washing hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: steak (48F – Cold Holding); ham (49F – Cold Holding); cheese (48F – Cold Holding); milk (47F – Cold Holding); creamer (46F – Cold Holding); eggs (ambient) (47F – Cold Holding). Manager stated walk-in cooler was at 38F at 7 am and door had been propped open for deliveries. Manager produced temperature log with all appropriate temperatures being recorded. Manager propped open walk-in freezer door to reduce temperature of items to 41F. **Warning**