High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cookline employee entered prep area, put on gloves and handled ready to eat food without first washing hands. Employee washed hands and put on new gloves. **Corrected On-Site**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched garnish lime wedge with bare hands and placed on plate for customer order. Reviewed proper procedures for no bare hand contact if ready to eat foods. Cook used tongs. **Corrected On-Site**

High Priority – Prep area flip top – Raw shrimp stored over/not properly separated from ready-to-eat dressings. Operator stored all items properly. **Corrected On-Site**

High Priority – Server handled soiled dishes and then prepared a beverage without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**