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 wiped food debris on soiled apron touched ready to eat foods without washing hands; chef educated ; employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lettuce for pre portioned salads with bare hands at servers area; Observed employee making shrimp vegetable rolls in rice paper touching with bare hands all ready to eat foods like cooked shrimp rice paper, cut vegetable , and plating food to be sent to customers; employee also wiping hands on soiled apron while preparing foods; see stop sale

High Priority – Employee washed hands with no soap. Employee touching lettuce used in salads with bare hands was asked to wash hands and put gloves before finishing to prep foods like cooked- employee rinsed hands with water for a few seconds without using soap and put gloves and started to cut lettuce. Educated; employee washed hands with soap in handwashing **Corrected On-Site**

High Priority – Food contaminated by employees – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee making shrimp vegetable rolls in rice paper touching with bare hands all ready to eat foods like cooked shrimp rice paper, cut vegetable , and plating food to be sent to customers; employee also wiping hands on soiled apron while preparing foods; see stop sale See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (50F – Cold Holding); white fish (50F – Cold Holding); cream cheese (50F – Cold Holding); eel (54F – Cold Holding)in cooler at sushi bar; food not prepared or portioned today ; food out of temperature for approximately 2 hours; moved on the bottom cooler ; chicken (46F – Cold Holding); pork (44F Cold Holding ); shrimp (46F – Cold Holding); curry sauce (46F – Cold Holding);in walk-in freezer; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to walk-in freezer **Corrective Action Taken** **Warning**