High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee next to fryers as observed cracking shell eggs with gloves on, then proceeded to handle in use utensils prior to changing gloves. Employee did not wash hands. Discussed proper hand washing with staff in kitchen

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on grill handled raw beef from freezer with bare hands, then proceeded to use spatulas and flip pancakes without washing hands. Discussed proper hand washing with staff in kitchen.

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. Butter packets at front counter