High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then proceeded to handle clean plates without washing their hands- educated operator- employee washed hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled wiping cloth then proceeded to prepare food for an order without washing their hands- educated operator- employee washed hands. **Corrective Action Taken** **Warning**

High Priority – Non-food grade paper/paper towel used as liner for food container. At walk in cooler- non food grade paper towels used to stored cut cucumbers- operator removed and stored properly. **Corrective Action Taken** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw pork stored over sauce- operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee grabbed food from floor then proceeded to handle food without changing gloves and washing washing their hands – educated operator- employee washed hands. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station display cooler- krab 54F- cold holding, fish eggs 50-52F- cold holding, cooked shrimp 50-52F- cold holding, cream cheese 51F cold Holding,- food not prepared or portioned today- food out of temperature for 3 hours- operator placed in reach in freezer to quick chill. At flip top cooler by cookline- fish cakes 54F- cold holding, cooked noodles 56F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- food left out above fill line- operator placed food in reach in freezer to quick chill. At walk in cooler raw chicken 45F- cold holding, tofu 45F- cold holding, cream cheese 45F- cold holding, raw beef 46F- cold holding, tofu 46F- cold holding, cooked noodles 45F- cold holding, cut cabbage 44F – cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in walk in freezer to quick chill. **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. At steam table- chicken dumplings 100F – hot holding , shrimp dumplings 99F- hot holding, shrimp dumpling 103F- hot holding – food out of temperature for 2 hours- operator placed to be reheated. **Corrective Action Taken** **Warning**