High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited store to discard old cardboard boxes and after entered kitchen and without washing hands began to measure water to pour into batch of marinated chicken, discussed with operator employee washed hands. **Corrected On-Site**

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs to mix into raw chicken and after without washing hands employee handled clean and sanitized pots used to measure out food on flip top cooler, discussed with operator employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler raw shell eggs stored above snow peas, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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. Non commercially packaged raw chicken stored above non commercially packaged raw pork stuffed wontons. Discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on prep table cooked pasta (49F – Cold Holding); house made cooked vegetables stock (73F – Cold Holding) per operator products not portioned or prepared today and held at room temperature until for approximately 1 hour, discussed with operator cold holding requirements, operator moved products to reach in cooler. Emailed time is a public health control form to operator. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On flip top cutting board cooked broccoli (84F – Hot Holding) per operator product prepared approximately 20 minutes ago and held at room temperature until served, discussed with operator who reheated product to 165F and placed in steamer. **Corrected On-Site**