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. At dishmachine area- employee handled dirty dishes changed gloves and handled clean dishes without washing hands – educated operator- employee washed hands. **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At 4 door reach in cooler by dishmachine area- raw shell eggs stored over vegetables- operator removed raw shell eggs. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam-table – hollandaise sauce 112-118F- hot holding- food left on top of steamtable- food out of temperature for 20 minutes- operator placed inside steam table to reheat to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**