High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed at kitchen hand wash sink: employee washed hands for approximately 2 seconds then proceeded to handle clean plates and utensils. Employee washed hands properly. **Corrective Action Taken** **Warning**

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in standing water at 85F at cook line. Operator discarded. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over ready to eat butter nut squash in stainless reach in cooler in kitchen. Operator stored properly. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at low boy reach in cooler at cook line: Bean sprouts (51F – cold holding); Hydrated noodles (47F- cold holding )Cut lettuce ;(47F-cold holding) observed at ranch in cooler at stove top: Scallop meat (45F- cold holding) Lobster tail-(47F- cold holding) – per operator, items not prepared or portioned today, items removed from cooler and out of temperature for approximately 2 hours. Operator places items in freezer/ ice bath to quick chill. **Corrective Action Taken** **Admin Complaint**