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 cook wiping hands on apron and shorts while engaging in food preparation. Educated cook on proper handwashing and not to be to be touching cloths or skin while preparing food. **Corrective Action Taken**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw salmon and raw grouper in reach-in cooler under cook line. The cook is moving the raw hamburgers beside the raw chicken on bottom shelf in reach-in cooler. **Corrective Action Taken**