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. Employee moved trash can and proceeded to cut cabbage without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw shell eggs stored above containers of cooked pasta in walk in cooler. Manager inverted. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Shrimps (98-110F – Hot Holding) Per cook food item in unit less than 2 hours. Reheated to 166F **Corrected On-Site**