High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched fac3 with gloved hands and continued to prep foods without washing hands; operator educated; employee washed hands; **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut potatoes in small cooler at frying station; stored properly **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet mash potatoes (109F – Hot Holding);in steam table at cook line; food out of temperature for approximately 30 minutes; food moved to the stove t9 be reheated to 165 F; **Corrective Action Taken**