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. Observed food employee wiping gloved hands with a soiled dry wiping cloth then handling clean utensils at cookline in kitchen. **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shell eggs stored on shelf above ready to eat cocktail sauce. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed at Flip top opposite fryers at cookline in kitchen, cooked chicken wings (51F), raw chicken (50F), and cooked pork (50F). Not prepared or portioned today. Per operator all food items transferred to unit from another refrigerated unit less than three hours ago. 2. Observed at Flip top cooler opposite cookline in kitchen, Flip top/cookline, Scallops (53F), shrimp (51F), fish (51F), cooked vegetables (55F), mussels (55), and clams (52F). Not prepared or portioned today. Per operator all food items transferred to unit from another refrigerated unit less than three hours ago. 3. Observed at flip top cooler opposite cookline in kitchen Fries (56F), ham croquettes (55F), yucca fries (53F), yucca and cheese (51F), and tostones (55F). Not prepared or portioned today. Per operator all food items transferred to unit from another refrigerated unit less than three hours ago. Operator placed items on ice and moved to walk in cooler to rapid chill to 41F or below. **Corrective Action Taken** **Warning**