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. Server scratching head with bare hands then continued to handle clean equipment and utensils without washing hands between tasks.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over sauces in reach in cooler at salad station near walk in cooler, tuna moved. Also raw salmon stored over various ready to eat items in walk in freezer, all items removed from original packaging. Operator rearranged all items. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F – Cold Holding); beef sauce (51F – Cold Holding) in standing reach in cooler on secondary cook line, per employee door has been consistently open for almost 2 hours, temperature check after 40 minutes remained the same, items in cooler moved to walk in cooler. cooked potatoes (44F – Cold Holding) in overfilled container in top of reach in cooler without any lids, per employee potatoes have been there less then 2 hours, potatoes placed in 2 separate containers. milk (51F,51F – Cold Holding) in standing reach in cooler in corner of server area, per employees doors have been consistently open for less then 1 hour. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**