High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return handle clean plates and utensils without washing their hands- educated operator employee washed hands. **Corrective Action Taken** **Warning**

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. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator – employee washed hands. **Corrective Action Taken** **Warning**

High Priority – Non-food grade paper/paper towel used as liner for food container. At reach in cooler to- non food grade paper towels used to line containers of green onions and bag of peppers- operator removed. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At tall reach in freezer – raw poultry not commercially packaged stored over edamame- operator removed and stored properly. **Corrected On-Site** **Warning**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At sushi station- employee handled raw sushi then proceeded to handle sushi rice and imitation Krab without changing gloves and washing their hands- educated operator – employee washed hands. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server station- reach in cooler- tofu 49F- cold holding, creamer 45F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to reach in freezer to quick chill. **Corrective Action Taken** **Warning**