High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe operator with same unchanged soiled glove directly touch white rice at hot table

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. In single door reach in freezer, raw salmon directly over ready to eat boneless chicken wings

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator handle customer orders at register, prepare/cook orders, and clean flip top counter with used soiled rag, without proper glove change

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top grill shelf; shrimp (119F) under no temperature control. As per operator, food kept on shelf for ongoing orders. Operator placed shrimp on grill to reheat to 165F Hot table; white rice (130F – Hot Holding). Observed food in hot table. Hot table setting on low. Operator increased hot table setting and placed rice on grill to reheat to 165F **Corrective Action Taken**