High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler across from cook top raw beef was stored over cooked duck. In the stand alone cooler Raw beef was stored over raw shrimp. Operator rearranged all foods for proper storage. **Corrected On-Site**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on fried Krab, per operator foods were cooked and prepared two hours before inspection started. Operator time marked foods. **Corrected On-Site**