High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two employees went out the back door, neither one washed their hands on entering the kitchen . One began handling clean utensils in the dish area. The other put on gloves. Inspector spoke with the person in charge about proper hand washing. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the make table cooler by the walk-in cooler, Poultry (44F – Cold Holding); shrimp (44F – Cold Holding). In the walk in cooler, tomato cream sauce (45F – Cold Holding). Per operator the poultry, tomato cream sauce and shrimp have been in the coolers less than four hours.