High Priority – Employee washed hands with cold water. Employee returning to kitchen washed hands with cold water. Reviewed proper hand washing procedures. Employee washed hands with warm water **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Single door front cooler raw salmon over ready to eat salads. Operator removed Salmon **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline- cooked shrimp (123F – Hot Holding). Per operator food out of temperature for less than four hours. Operator placed shrimp on stove top to reheat to 165F