High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee using soiled towel to wipe food debris on prep station, started to prepare foods without washing hands; educated; employee washed hands; **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (48F – Cold Holding); chicken (47F-Cold Holding); shrimp (46F – Cold Holding)in 2 door cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; advised operator to place food on ice **Repeat Violation** **Admin Complaint**