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 and then handled clean utensils and plate to serve ready to eat pancakes without washing hands. Discussed with employee who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went from cleaning soiled food service tray to handling clean plates/coffee creamer and butter pan in ice bath without washing hands. Discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cut tomatoes (50F – Cold Holding); sour cream (46F – Cold Holding); diced ham (50F – Cold Holding); pot roast (50F – Cold Holding); shredded cheese (52F – Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 3 hours, moved to walk-in cooler. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; pancake batter with liquid eggs and buttermilk, no time mark. Operator stated held 2 hours, applied appropriate time mark. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; sausage (95F – Hot Holding). Operator stated sausage cooked prior to being held on grill for less than 2 hours, discarded. **Corrective Action Taken** **Warning**