High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef came from the outside back door then started to handle clean pans with food without washing hands first Chef washed hands **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1. Cooked chicken 48F cold holding, cut tofu 48F cold holding, curry sauce 48F cold holding, cooked duck 48F cold holding Flip top cooler #2, raw chicken 46F cold holding, raw beef 46F cold holding, raw pork 46 F cold holding Per operator all products not prepared or portioned today and stored for less than 4 hours. 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. Cook line on top of stovetop Chicken stock 130F hot holding Per operator product stored for approximately 2 hours. Operator open the flame to reheat product to 165F++ **Corrective Action Taken** **Warning**