High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face than engaged in handling clean utensils idle and preparing food without washing their hands- educated operator – employee washed their hands. **Corrective Action Taken**

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. At kitchen area- chopped lettuce being prepped for salads- employee handling chopped ,Etruscan with bare hands- educated operator – employee rewashed lettuce and used gloves **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At small reach in cooler raw fish stored over cooked crab meat – operator removed and stored properly. **Corrected On-Site**