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. At cook line, Employee touched trash can then proceeded to grab clean knife and ready to eat egg rolls without washing hands. Advised operator of proper handwashing. Employee washed hands. **Corrected On-Site**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched ready to eat egg rolls with bare hands without an approved AOP.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, soft shell crab (45F – Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed ice onto item to quick chill. **Corrective Action Taken**