High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and without washing hands handled container of raw fish in reach in cooler, discussed with operator employee washed hands. **Corrected On-Site** **Warning**

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160F) discussed with operator who ran machine multiple times after retesting Dishwasher (Temperature 160F+) **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler tiramisu cream with raw shell egg whites, stored above bread dough, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on table raw shell egg wash (62F – Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 1 hour, discussed with operator who placed product on ice bath. **Corrective Action Taken** **Warning**

High Priority – Toxic substance/chemical improperly stored. In kitchen bottle of hydrogen peroxide stored above bottles of seasonings, discussed with operator who removed product. **Corrected On-Site** **Warning**