High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left the restaurant from the back door and came back started to prepared food with out washing hands. Employee washed hands **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Walk in freezer Raw salmon stored over wonton shells Operator stored properly **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from stovetop, raw chicken 46F cold holding, raw pork 46F cold holding, raw shrimp 48F cold holding back area reach in cooler two doors rehydrate noodles 45F cold holding , Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator moved to walk 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. Rice cooker Cooked rice 127F hot holding Per operator stored for approximately 1 hour. Operator turned back on rice cooker **Corrective Action Taken** **Warning**

High Priority – Toxic substance/chemical improperly stored. Wd40 stored over soda boxes Operator moved **Corrected On-Site** **Warning**