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. Observed: on the cook line: staff with gloves on, touch apron and continue handling clean dishes, no glove change. Same staff member, after washing hands and applying gloves, touch glasses with gloves hands and continue working, no glove change. ALSO, on the wait station line, staff wearing gloves, touching handle to the walk-in cooler door to enter, touch glasses and continue working, no glove change. The manager addressed these events when she was alerted to them. **Corrective Action Taken**

High Priority – Shell eggs are not clean. See stop sale. Observed: one shell egg on the cook line with foreign substance on the shell. Cook line staff removed the egg from the crate.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cubed chicken in a make table on the cook line, 46°. The chicken was prepared yesterday according to the cook. The chicken was then iced down. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed: butter on the wait station line on time as a public health control, 4 hours. The label reads 8am, it is now after 12:00 and the butter was not discarded.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: batter for waffles and pancakes on the cook line, no time mark.