High Priority – Observed: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee started their shift; walked in the kitchen put gloves on and started handling foods; educated operator; employee washed hands and changed gloves **Corrected On-Site** Priority: High Priority

High Priority – Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked lobster meat in cooler at cook line Raw beef over cooked smoked wahoo on speed rack in walk-in cooler Stored properly **Corrected On-Site** Priority: High Priority

High Priority – Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted Brussels sprouts (45F – Cold Holding);;in cooler #1 at cook line; as for operator food not prepared or portioned today Food out of temperature for approximately 15 minutes; operator placed inside freezer to quick chill sliced Swiss cheese (46F – Cold Holding); in drawers at cook line; food not prepared or portioned today; food moved from one cooler to other in the morning ; food out of temperature for approximately 30 minutes; ice bags placed on top; **Corrective Action Taken** **Repeat Violation** **Admin Complaint** Priority: High Priority