High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell egg and continued to prepare multiple other good items without washing hands and changing gloves. Reviewed with manager and employee proper procedures and employee stopped and washed hands and changed gloves. **Corrected On-Site**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned to cookline from back of store, refilled personal beverage, and returned to cook line without washing hands before putting on gloves. Reviewed proper procedures with manager and employees and employee washed hands. **Corrected On-Site**

High Priority – Nonfood-grade containers used for food storage – direct contact with food. Raw onions cut for onion rings stored in empty tomato boxes in walk in cooler. Manager moved onions to plastic storage containers. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On edge of griddle under no temperature control, cooked mushrooms (78F – Hot Holding); cooked onions (76F – Hot Holding). Per employee cooked 1.5 hrs. Employee reheated both above 165F on grill and placed containers on griddle to properly hot hold. 2nd temperature- Cooked mushrooms (178F); cooked mushrooms (181F).