High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw french toast batter made with raw shell eggs stored over ready to eat dressing in the reach in cooler on the cook line. Chef removed the dressing. **Corrected On-Site**

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then the exterior of a pan of food without first washing their hands. The employee properly washed their hands **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of American cheese (56F – Cold Holding); Swiss cheese (55F – Cold Holding); setting on top of other pans in the top part of the roll back reach in cooler on the cook line. Chef started the pan had been there for approximately 1 hour. Chef placed the pan in the bottom section of the reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**