High Priority – Non-food grade paper/paper towel used as liner for food container. Observed paper towels on top of/in contact with hot-held rice on the cook line. Educated Operator about using food-grade items only in pans with food. Paper towels were removed. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground Wagyu patties were stored above whole muscle cuts of raw lamb in the walk-in cooler and cases of raw lamp were stored directly on top of kegs of Pale Ale. Employee rearranged raw proteins to proper storage hierarchy during the visit. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce in Cambro containers observed held on a maketable, not placed in the refrigerated well. Operator stated it had been out less than four hours and is always returned to refrigeration. Explained Time as a Public Health Control procedures to Operator and provided forms. Lettuce was returned to refrigeration. cut lettuce (51F – Cold Holding) **Corrected On-Site**