High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employee turned water on, rinsed hand, turned off the water, applied soap rubbed hands for less than 10 seconds opened the water, removed soap, turned off water with bare hands and dried hands with paper towel. Also female employee rubbed hands for less than 10 seconds. Inspector explained the correct way to wash hands and provided a digital copy of the instruction. **Warning**

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee working with raw pork went to walk-in cooler and portioned (bare hands) cooked shrimp, inspector instructed to heat shrimp and wash hands. **Warning**

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. Female employee touched with bare hands cooked chicken, chicken heated to 201F, also male employee portioned cooked Cold shrimp with bare hands after handling raw pork, inspector instructed to heat shrimp to 145F, shrimp heated to 158F. **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken container stored above cut vegetables.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, raw shell eggs, cooked chicken wings, cooked chicken, cooked broccoli, cooked noodles, cut cabbage and beans sprouts missing time marked, Manager time marked from 11:00am. **Corrected On-Site**