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 cell phone then proceeded to touch clean equipment without washing hands. Advised operator of proper handwashing.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, lasagna (47F – Cold Holding); raw shrimp (48F – Cold Holding), not prepared or portioned today. Operator stated held in unit approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed ice bags onto items to quick chill. **Corrective Action Taken**