High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw chicken and than touching clean ice scoop to scoop ice scoop without washing hands before; Educated Employee washed hands **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw salmon and shrimp not commercially packaged over cooked eel commercially packaged in walk-in freezer Stored properly **Corrected On-Site**

High Priority – Raw animal food stored over or with unwashed produce. Raw chicken over unwashed carrots and onions in walk-in cooler Stored properly **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and beef over rice noodles and cut vegetables in cooler #1 at cook line Raw lobster tail and raw fish over cooked soft shell crabs in cooler #2 at cook line; Stored properly **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (43-50F – Cold Holding)in ice bath at cook line; food not prepared or portioned today; food out of temperature for 30 minutes; ice bath not properly set up to where ice bath is at the food container line; operator remade ice bath; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice since last night at sushi station See stop sale.

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice since last night at sushi station See stop sale.