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. Food handler at bar putting wedges of limes in prepared drinks for customers with bare hands.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw fish, removed from original packaging, stored over bags of French fries in walk in freezer, fish moved. Also raw shell eggs in same container as soufflé cups of dressing, eggs put in separate container. Raw fish stored over cut vegetables in bottom section of sushi reach in cooler on make line. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation buckets at server area and bar reading 500ppm for quaternary ammonium, both remade to 200ppm. **Corrected On-Site**