High Priority – Employee handled soiled dishes or utensils and then handled clean dishes or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher going from clean to dirty dishes with no gloves or hand washing as needed while changing tasks.

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. Observed employee grab green onion soup topping with their bare hands and add to soup. Employee added spoon in green onions. **Corrective Action Taken**

High Priority – Food stored in ice used for drinks. See stop sale. Observed opened beer stored in drink ice at bar. Bartender removed beer and melted ice. **Corrective Action Taken**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger meat stored over raw shrimp in walk in cooler. Employee moved hamburger meat to bottom shelf. **Corrected On-Site**