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 crack shell eggs, then handle clean plate without hand wash at cook line. Also, observed employee wipe hands on clothes, then don gloves and handle bread. Person in charge spoke to employee who washed hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Evidence of mop/cleaning wastewater dumped onto ground. Observed mop bucket with soiled water on side outside back door, observed soiled water on ground near tipped mop bucket.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In unit by cook line holding proteins on ice cheese, sausage at 48F. Person in charge will utilize time for unit until repaired, or utilize small quantities. In pancake unit, ham stored above fill line at 57F. Person in charge moved to unit below holding temperature. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In small warmer, beans and onions 122F, Mac and cheese at 117F. Person in charge began reheating, retemped at 167F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**