High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee walk into kitchen and proceeded to plate food without proper handwashing or gloves.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler next to fryer – shrimp (46F – Cold Holding); raw beef (44F – Cold Holding) as per operator items held out of temperature for approximately less than 15 minutes. Operator placed ice bag to brings down temperature to 41F.