High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked shell eggs, touched ready to eat bacon without washing hands. Advised operator of proper handwashing. Operator educated employee, employee washed hands and changed gloves. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen, Raw shell eggs stored over spinach, ham, and cooked roast beef in reach in cooler. Advised operator of proper storage. Operator stored properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, butter (51F – Cold Holding), not prepared or portioned today. Operator stated item out of temperature approximately 2 1/2 hours prior. Operator stated butter is held on TPHC, no written procedure. and no time mark. Operator time marked item. **Corrective Action Taken**