High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen changed gloves after handling raw shrimp without washing hands first. Reviewed proper procedures with employees for proper handwashing and employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In right Dukers reach in cooler at make line, bowl of raw shrimp on shelf above container of commercially cooked potstickers. Employee rearranged items for proper separation. **Corrected On-Site**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table by cookline, under no temperature control, raw shell eggs (77F – Ambient). Per employee out of cooler approximately 1.5 hours. Eggs returned to fliptop cooler to schiller. **Corrective Action Taken**