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 employee picked up object from floor, employee changed gloves and proceeded to manipulate clean plate without washing hands. Employee washed hands properly. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed at flip top cooler at cook line – Raw shrimp stored behind crispy chicken and starched chicken. Operator stored correctly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at cook like -salmon (49F – Cold Holding); pork dumpling (51F – Cold Holding) as per operator items held out of temperature for approximately 30 minutes, items not portioned or prepared today. Operator placed bags of ice on both items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**