High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above plate of cooked chicken inside walk in cooler **Corrected On-Site**

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server discarded soiled plates at dish pit prior to bringing plated food out ti next customer without washing hands. Manager had discussion with employee during inspection

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheeses 40-51F inside pan held on ice bath. Cheese stacked in manner that raises product above recommended fill level from smallwares manufacturer. Advised to split product to allow more air flow -yogurt 45F inside inadequately contained ice bath to level of food product. Less than 3 hours per manager. Manager corrected ice baths and split cheese level during inspection **Corrective Action Taken**

High Priority – Toxic substance/chemical improperly stored. -peroxide sanitizer stored hanging on hand sink inside bar. **Corrected On-Site**