High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee preparing cut lettuce pushed down trash with gloved hands then moved to oyster station and began preparing them. Reviewed proper hand washing and glove usage employee changed gloves and washed hands. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steaks over raw lobster and tuna steaks. Operator stored properly. **Corrected On-Site**