High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw eggs then handle clean dishes and utensils without changing gloves or washing hands. Educated operator on proper hand washing procedures and possible alternatives including possibly utilizing a double glove system. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on grill: sausage (119F – Hot Holding). Operator began reheating sausages. **Corrective Action Taken**