High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shell eggs into a bowl, stir and placed in pan to cook. Cook then handled utensils, removed cooked bacon from the grill and continued handling food without washing hands and changing gloves.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rehydrated hash browns in reach in cooler next to the grill at 46F. Per manager, hash browns placed in cooler approximately 20 minutes prior. Hash browns placed in walk in freezer. Temperature taken approximately 30 minutes later at 41F. Sliced cheese in reach in cooler next to the grill at 51F. Observed cheese stacked above the chill line. Per employee, cheese placed in cooler 15 minutes prior. Cheese moved to walk in freezer. Temperature taken approximately 20 minutes later at 34F. **Corrective Action Taken**

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at door to back area tested at 200+ppm chlorine. Employee remade solution to 50ppm chlorine. **Corrected On-Site**