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 raw shell eggs changed gloves then grabbed spatulas and kept cooking foods, spoke to employee about washing hands before putting on new gloves.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over precooked sausage in both reach in coolers.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flavored cream cheese (49F – Cold Holding); item in small plastic container on top within another plastic container, other items were 41F or below. raw shell eggs (76F – Cold Holding) item sitting on counter at room temperature, spoke to operator about putting in time control.

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 cannot be determined. Mini fridge containing bacon, pork roll, and sausage no time mark.

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. Spray bottle of quaternary ammonia tested dark blue indicating over 500ppm, employee dumped most of the solution out and filled up with water, retested at 300ppm. **Corrected On-Site**