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 handled cash transaction then proceeded to touch single service items without washing hands. Advised operator of proper handwashing.

High Priority – Pesticide/insecticide labeled for household use only present in establishment. Bottle of household pesticide-Zevo, stored on shelf. Operator removed. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen reach in cooler, raw shell eggs stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked rice (95F); cooked shrimp (112F – Hot Holding). Operator stated items held out of temperature approximately 1 hour. Advised operator to reheat items to 165F.

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth chlorine sanitizer 200+, exceeding the maximum concentration allowed. Operator diluted sanitizer to 100ppm **Corrected On-Site**