High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Chef handled rag with dripped raw egg on it with barehands and immediately handled ready to eat croissant with barehands. Educated chef and employees on site about handwashing and glove use.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef cut ready to eat cheese with barehands and placed it back into flip top cooler. Educated chef on site about glove use and ready to eat food items

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over heavy cream and two door reach in cooler Operator Removed and placed eggs on bottom shelf. **Corrected On-Site**