High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server observed using register at counter, sat customers and handed menus, then proceeded to scoop drink ice (scoop handle in drink ice) without washing hands. Discussed proper hand washing with staff

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shucked oysters over cooked sausage and crawfish in walk in cooler. Discussed proper order with staff