High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees come into kitchen and began making orders without washing hands.

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. Grab fully cooked broccoli with bare hands and place it in to go box . **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and raw chicken stored over cooked chicken wings in walk in cooler **Repeat Violation** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cart on cook line: krab Rangoon (67F – Cold Holding); cooked battered chicken pieces (60F – Cold Holding). Cook line: cut cabbage (60F – Cold Holding) Employee put in cooler **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: cooked broccoli (70F – Hot Holding) cooked breaded chicken pieces (115F – Hot Holding); cooked fried rice (119F – Hot Holding) All items sitting with no temperature control: **Warning**