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. Observed employee handle cell phone and then return to work handling food without a glove change or hand washing. Discussed with employee and observed proper hand washing and glove change. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler beef (54 F – Cold Holding); shrimp (54 F – Cold Holding); tuna (52 F – Cold Holding), door hand been propped open for an extended period of time. Operator secured door and iced down foods to allow for proper cooling **Corrective Action Taken**

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 and the time removed from temperature control cannot be determined. Shelled eggs on cooks line as outlined on form not date marked. Per operator eggs were removed from refrigeration less than one hour prior. Operator labeled eggs with appropriate time. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooks line, pulled pork (93 F – Hot Holding). Pork out for less than one hour. Operator decided to place pork on Time As Control **Corrective Action Taken**