High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee grabbing raw shrimp with gloved hand touching other ready to eat food ps and food containers without discarding gloves and washing hands first ; operator educated; employee washed hands and changed gloves **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beans (49F – Cold Holding); sauce (49F – Cold Holding); in one door cooler by stove; food not prepared or portend today; food out of temperature for approximately 1 hour; food placed in reach in freezer ; **Corrective Action Taken**