High Priority – Employee began working with food, handling clean equipment without first washing hands. -employee entered kitchen and donned gloves for prep without washing hands -Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw cold smoked salmon stored above soup inside 2 door cooler in prep area **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -soup 44F at edge and 44F in middle, inside 2 door cooler in prep area/in back. Manager stated cooked prior day and fully cooled to 41F. product near door after recent prep opening door. -feta cheese 50F, shredded cheddar cheese 49F , raw sausage 47F, sliced american cheese 61F inside makeline cooler across from grill, manager stated loaded 2 hours prior from storage. Removed product and placed back into cooler holding 41F or below. -Shell eggs below grill not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 50F ambient**Warning** 3-501.16(B) FC: (B) Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 45 degrees Fahrenheit or less. **Warning**