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 with bare hands then handled a clean plate with bare hands without washing hands between tasks.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Open bag of raw beef patties stored over open bag of French fries in reach in freezer on make line.

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pancake batter (58F – Cooling, after 30 minutes 54F) in standing reach in cooler in prep area, per employee and time marking on container batter was made with cold water and placed in deep, covered, stacked, plastic containers at 5:55 and time of second temperature check was at 9:55, manager immediately moved batter to walk in freezer and transfer to uncovered shallow pans, retemp of all batter at or below 41F. **Corrected On-Site**