High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area – operator instructed employee to wash hands – employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. White door reach in freezer – raw burgers over prepared sausage – operator moved raw burgers to lower shelf. **Corrected On-Site**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line fresh shell eggs (63F – Cold Holding) operator states held under 2 hours – moved to freezer for quick chill. **Corrective Action Taken**