High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken, rinse soiled container at triple sink, then proceed to handle clean food equipment and prep food at cook line without washing hands. Operator reviewed proper hand washing and employee washed hands properly **Corrected On-Site**

High Priority – Observed Raw shrimp stored over ready to eat pot stickers inside reach in cooler at cook line. Operator stored items properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed plastic container of white rice sitting prep table next to cook line (63F – Cold Holding) Observed in reach in cooler next to cook line- cooked chicken (68F- cold holding); Per operator, food not prepared or portioned today and left out of temperature on counter top for 1 hour. Operator palced chicken inside back in reach in cooler and white rice back into reach in cooler on cook line to bring items back to 4F within 3 white rice at 45F at 12:30. **Corrective Action Taken**