High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. -cook touched raw beef with gloved hands prior to touching cut vegetables from bulk container to load onto wok. Advised to use utensils to avoid unnecessary contact with raw foods when also needing to handle cut vegetables or ant other ready to eat food out of bulk containers. **Corrective Action Taken**

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. -employee touched cooked breaded chicken with bare hands during prep

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -soiled knife from prep use rinsed off at 3 compartment sink and placed onto knife storage magnet for clean utensils

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. -raw chicken stored above packaged bean sprouts inside walk in cooler Single-use gloves not changed as needed after changing tasks from handling raw food/soiled gloves. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp 45F inside bottom section of cooler across from cookline