High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs in the omelet station wearing gloves continue to cook without change gloves did not wash hands touch ready to eat cheese while wearing the same gloves.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of shrimp 44°f stored inside reach in cooler on the cook line less than 4 hours recommend ice bath quick chill product. **Corrective Action Taken** **Repeat Violation**