High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping hands numerous times on the apron after touching foods or boxes and starting to cook foods again without washing hands first ; manager 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 rice noodles and cut vegetables in walk-in cooler; 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. wontons (116F – Hot Holding)at the cook line; food out of temperature for approximately 30 minutes; food placed inside steam table to reheat to 165 F ; **Corrected On-Site**