High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without Che going their gloved or washing their hands- educated operator – employee washed hands. **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler – raw smoked salmon stored over cooked liver paste – operator removed an stored. properly, **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cook line – hash brown 52F- cold holding – food not prepared or portioned today- as per operator food left out on counter- food out of temperature for 2.5 hours operator placed ice bag on food to quick chill, At reach in cooler by cook line feta cheese 45F- cold holding, food not prepared or portioned today- food stored in double container- food out of temperature for 2 hours- operator placed ice bag on food to quick chill, **Corrective Action Taken**