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. Observed employee handling dirty dishes at the 3 compartment sink than proceeded to handle clean pans with food. Employee washed hands **Corrected On-Site**

High Priority – Nonfood-grade bags ( garbage bags)used in direct contact with food.( cooked rice) Operator removed **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cooler drawers under stovetop on cook line. Raw chicken stored over raw beef Operator stored properly **Corrected On-Site**

High Priority – Sewage/wastewater backing up through floor drains. server station area right outside kitchen area. Hand washing sink drain overflowing while using the sink to washed hands. This area won't be able to be segregated as it is the only server station On bar area Hand washing sink and dish machine drain situated behind dish machine. Drain overflowing while using hand washing sink and dish machine use for glasses. This area can be segregated if the bar it is not use And glasses can be washed at the kitchen dish machine. Operator was able to correct the issue in both drains . **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler across from stovetop,cooked beets 56F cold holding, cooked rice 46F cold holding, Per operator products not prepared or portioned today and stored for approximately 1 hour. Operator moved to walk in freezer **Corrective Action Taken** **Repeat Violation** **Admin Complaint**