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 an employee pull up their pants than handle tongs without washing their hands. Reviewed with the operator on proper hand washing.

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee drink from his cup without a straw and then handle tongs-go boxes without washing his hands. Had the employee dispose of the box, wash their hands, and reviewed with the operator. **Corrective Action Taken**

High Priority – Raw animal food stored over or with unwashed produce. Observed raw shrimp stored over unwashed tomatoes in a standing reach in cooler. Operator moved the shrimp. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in their front counter: Butter chips (70F – Cold Holding). Operator stated they had been out for approximately 2hrs. Operator placed them in a cooler. **Corrective Action Taken**