High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish while cooking and then handled cooked food while plating without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

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 touched visibly soiled wiping cloth and then handled clean equipment, utensils and prepared food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority – Live, small flying insects found. 1 live, small flying insect in kitchen flying around cook line, landing on clean equipment and utensils. Approximately 4 live, small flying insects behind inside bar flying around/landing on tap beer dispenser handles and nozzles. Advised Operator to eliminate live, small flying insects, clean and sanitize areas. **Admin Complaint**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At cook line drawers under grill; raw steak stored over cooked ribs. Operator moved raw steak below cooked ribs. **Corrected On-Site** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw fish. Operator moved raw chicken to lower shelf. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Ice Bath; cooked chicken wings (46F – Cold Holding); pasteurized eggs (52F – Cold Holding). Operator stated items not prepared or portioned today, held over ice not surrounding product, for less than 1 hour, submerged in ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**