High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler cooked pork raw shell eggs stored over cooked shrimp- operator removed and stored properly. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over raw fish- opersotr removed and stored properly. **Corrected On-Site**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line area- employee with gloves handled raw shrimp for order than proceeded to handle clean tongs and plates without changing their gloves washing their hands- educated operator- employee washed hands. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cook line- shredded cheese 45F- cold holding, salsa 45F- cold holding- food not prepared or portioned today- food out of tremors for 15 minutes- operator placed in walk in cooler to quick chill. **Corrective Action Taken**