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 hands on visibly soiled shirt and without washing hands handled containers of various cooked foods, discussed with operator who washed hands. **Corrected On-Site**

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. Employee handled container of liquid raw shell eggs and without washing hands employee handled clean and sanitized utensils to prepare rice, discussed with operator, employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In reach in freezer non commercially packaged tray of raw chicken stored directly above non commercially packaged tray of house made egg rolls, discussed with operator who corrected storage of products. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler Liquid Raw shell eggs stored directly over cooked chicken. In walk in cooler Raw pork stored directly over potatoes, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored directly above raw shell eggs, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler raw chicken wings (46F – Cold Holding); cooked sliced chicken (46F – Cold Holding); cooked breaded chicken (47F – Cold Holding); cooked shrimp (46F – Cold Holding); cooked rice (47F – Cold Holding); raw chicken (48F – Cold Holding); cut cabbage (47F – Cold Holding); commercially processed water chestnuts (45F – Cold Holding); cooked pasta (49F – Cold Holding); cooked beef (47F – Cold Holding); beansprouts (48F – Cold Holding); cooked dumplings (49F – Cold Holding) per operator no products portioned or prepared today and held in walk in cooler overnight, per operator last Thursday approximately 5 days ago he turned temperature on walk in up as it was too cold, discussed with operator cold holding requirements see stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler raw chicken wings (46F – Cold Holding); cooked sliced chicken (46F – Cold Holding); cooked breaded chicken (47F – Cold Holding); cooked shrimp (46F – Cold Holding); cooked rice (47F – Cold Holding); raw chicken (48F – Cold Holding); cut cabbage (47F – Cold Holding); commercially processed water chestnuts (45F – Cold Holding); cooked pasta (49F – Cold Holding); cooked beef (47F – Cold Holding); beansprouts (48F – Cold Holding); cooked dumplings (49F – Cold Holding) per operator no products portioned or prepared today and held in walk in cooler overnight, per operator last Thursday approximately 5 days ago he turned temperature on walk in up as it was too cold, discussed with operator cold holding requirements see stop sale.