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 began putting up clean dish ware from machine immediately after rinsing, loading, and washing without washing hands first. Advised employee of proper procedures and employee washed hands. **Corrected On-Site**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed, and immediately put up colander at triple sink without performing a sanitizing step. Reviewed with employee proper setup of triple sink for washing, rinsing, and sanitizing. Employee sent colander through dish machine to sanitize. **Corrected On-Site**

High Priority – Raw animal food stored over or with unwashed produce. In front Atosa reach in cooler, containers of raw marinated beef above case of green onions. Manager moved onions to top shelf for proper separation. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cutting board at front fliptop unit, tofu (68F – Cold Holding). Per operator not prepared or portioned today and out of fliptop approximately 30-45 minutes. Employee returned tofu to fliptop to rechill. **Corrective Action Taken**