High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers entering kitchen from customer dining area and without washing hands servers scooping ice cream for customers, discussed with operator who had employees wash hands. **Warning**

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator wiped face with hands and without washing hands handled tray of tempura chicken, discussed with operator who washed hands. **Corrected On-Site** **Warning**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled raw shrimp and raw chicken and without washing hands employee handled clean utensils, discussed with operator who had employee wash hands. **Corrected On-Site** **Warning**

High Priority – Live, small flying insects found In kitchen approximately 6 small live flying insect landing on walls and single service to go containers, discussed with operator who discarded to go containers, and began to kill flies, **Warning**

High Priority – Nonfood-grade bags used in direct contact with food. In walk in freezer thank you bags used to store raw lobster, discussed with operator who removed product from bags. **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. In walk in freezer non commercially packaged prawns lobster stored above open package of cheese cake, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef and raw scallops stored directly above cut vegetables, discussed with operator who corrected storage of products. In reach in cooler at sushi bar raw fish eggs stored above cream cheese , discussed with operator who corrected storage. **Corrected On-Site** **Warning**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. In walk in freezer non commercially packaged trays of raw chicken stored above non commercially packaged trays of raw fish and beef, discussed with operator who corrected storage. **Corrected On-Site** **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At sushi bar cut kale (84F – Cooling) at 4:05 per operator cooling since 12:00, discussed ambient cooling with operator see stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler chicken dumplings (45F – Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours see stop sale. In kitchen on crash cart pooled eggs (83F – Cold Holding) per operator product prepared approximately 3 hours ago and held at room temperature, discussed cold holding with operator who moved product to cooler to chill. At server expo line whip cream (74F – Cold Holding) product not portioned or prepared today and held at room temperature for approximately 1 hour, discussed with operator who moved product to cooler. In flip top cooler at cook line raw beef (47F – Ambient Cooling) at 3:00 since 12:00 to 53F at 4:00, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to freezer. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At sushi bar cut kale (84F – Cooling) at 4:05 per operator cooling since 12:00, discussed ambient cooling with operator see stop sale. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi bar cooked eel (91F – Hot Holding) per operator product prepared approximately 30 minutes ago and held at room temperature until reheated and served to order, discussed hot holding with operator who moved product to oven to reheat to 165+F. In kitchen at cook line tempura krab (83F – Hot Holding); tempura chicken (73F – Hot Holding);sautéed onions (109F – Hot Holding); per operator product prepared approximately 1 hour ago and held at room temperature, discussed with operator who choose to discard products. In kitchen chicken dumplings (107F – Hot Holding) per operator product prepared approximately 30 minutes prior, discussed with operator who moved product to reheat to 165+F**Corrective Action Taken** **Corrective Action Taken** **Warning**

High Priority – Toxic substance/chemical improperly stored. In kitchen powder cleaning agent stored directly next to bottle of lemon juice, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**