High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cutting carrots wiped her face and continued to engage in food preparation without washing her hands prior. **Warning**

High Priority – Employee washed hands with cold water. Observed employee's washing her hands with cold water in hand wash sink located at preparation area. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in the prep cooler at sushi station observed krab meat (47F – Cold Holding); masago (50 F – Cold Holding); raw fish (50 F – Cold Holding); raw fish (50 F – Cold Holding); raw beef (53F – Cold Holding), as per chef food was stored in unit about 3 hours. Operator removed all food and transferred it to the cooler next to it on site. **Corrective Action Taken** **Repeat Violation** **Warning**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice held in time not marked with the cooking time. As per operator rice had just been out of temperature for less than 15 minutes. Operator time marked the rice. **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 front counter observed shrimp tempura (100F – Hot Holding),as per operator out of temperature for about an hour. Instructed operator to reheat food and keep it at minimum hot holding temperature. **Corrective Action Taken** **Warning**