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. Employee touched pants. Washed hands with only water then use a cloth to dry hands then engaged in food preparation. Employee washed hands **Corrected On-Site**

High Priority – Non-food grade paper/paper towel used as liner for food container. Sushi bar for cut and peeled cucumbers. Operator removed **Corrected On-Site**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Raw chicken over raw beef Raw ground pork over raw crab. Employee stored properly **Corrected On-Site**

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. Sushi bar Sushi rice no timed marked Per operator product stored for approximately 15 minutes. Operator timed marked **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed.at 200ppm++ Operator corrected to 100 ppm chlorine **Corrected On-Site**