High Priority – Employee used the bathroom and then handled clean equipment or utensils without washing hands upon returning to employee area. Observed employee exit restroom then proceed to handle clean equipment without double washing hands when returning to kitchen area. Discussed with operator and employee. Operator moved utensils to ware washing area, employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored above ready to eat mushrooms in right side cook line flip top cooler. Operator reorganized **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left side flip top: cooked pork (56F – Cold Holding) being held in bag on top of pan of pork above fill line for approximately 1 hour, operator moved to reach in cooler section of flip top retook temperature at end of inspection at 43F/item served **Corrected On-Site**