High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracking raw shell eggs, no hand wash, handle clean utensils and assist with plating food with barehands.

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 on cook line use bare hand to move cooked ready to eat pancake from spatula to plate, no AOP.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line flip top reach in cooler, raw shrimp over prepared ready to eat tuna fish mix. Employee rearranged storage levels. In the prep area reach in cooler, raw catfish over ready to eat sausage, turkey and ham. Operator rearranged storage levels. **Corrected On-Site**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark in notepad for raw shell eggs held on time as public health control. Employee on cook line will add time mark for eggs from 20 minutes prior. **Corrective Action Taken**