High Priority – Observed: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch dirty dishes and then proceeeed to grab handle off stove without washing hands. Discussed with operator. Employee washed hands. **Corrected On-Site** Priority: High Priority

High Priority – Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over butter in walk in cooler. Operator stored raw shrimp properly. **Corrected On-Site** Priority: High Priority

High Priority – Observed: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator time marked 2pm-6pm. **Corrected On-Site** Priority: High Priority