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 numerous times cracking raw shell, eggs wiping hands on soiled apron and touching clean plates and utensils ; employee washed hands and changed gloves **Corrected On-Site**

High Priority – Employee washed hands with no soap. Employees changed gloves, rinsed hands with water only and put gloves on and started working with foods; manager educated; employee washed hands again with soap and changed gloves **Corrected On-Site**

High Priority – Metal stem-type thermometer soiled.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw chicken and steaks over French fries in small freezer at cook line; stored properly **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cheese (62F – Cold Holding)in cooler at cook line; food not prepared or portioned today; food left outside; food out of temperature for approximately 2 hours; suggested to add in TPHC form and leave inside cooler to quick chill; **Corrective Action Taken**