High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready-to-eat cooked egg omelets in tall silver reach-in cooler in back. Operator rearranged cooler for proper food protection **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line, butter packets (50F – Cold Holding) for 3 hours per operator. Provided operator time as a public health control form, operator filled out at time of inspection for all foods. Corrected on site. Also, in glass door reach-in cooler yogurt (46F – Cold Holding); milk (45F – Cold Holding); cooked eggs (48F – Cold Holding) for 3 and a half hours per operator. Operator moved all foods to large silver reach-in cooler in back and added ice. Corrective action taken.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line, cooked sausage gravy (116F – Hot Holding); cooked eggs (115F – Hot Holding); cooked oatmeal (109F – Hot Holding); cooked pork sausage (127F – Hot Holding); for three hours per operator, operator states items are discarded at end if breakfast period, less than 4 hours. Provided operator time as a public health control form, operator filled out at time of inspection for all foods. **Corrected On-Site**