High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line touching raw shrimp with gloved hands then continued to handle other ready to eat items in reach in cooler on make line with same gloved hands then changed gloves and washed hand for less then 10 seconds on cook line.

High Priority – Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Employee washed hands at beginning of inspection in hand wash station on cook line and when inspector asked if the water was warm after checking other sink for warm water the employee said the water was cold.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47F – Cold Holding) in reach in cooler drawer under grill closest to front of cooler, cooler in defrost mode, cooler door bounces ajar after closing cooler, per employee drawer consistently open and closed for several hours, shrimp moved to back of cooler. ranch (53F – Cold Holding) in small reach in cooler across from front counter, per employee door to cooler consistently open for several hours, sauces moved to walk in cooler. **Corrective Action Taken**