High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher putting up clean dishware without washing hands and changing gloves after handling the dirty dishware. Reviewed with employee proper procedures for handwashing and employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, case and two flats raw shell eggs on shelf above containers of tempura vegetables and other prepared food items. Employee rearranged cooler to move eggs to lower shelf. 2) In kitchen left fliptop lower cooler, prepared raw sushi rolls on shelf above bottle sauces. Manager rearranged to put sushi in bottom of cooler. 3) In sushi right lower cooler, tray of raw tuna on shelf above plate of cooked eggs. Manager rearranged to put tuna in bottom of cooler. **Corrected On-Site**