High Priority – Dented/rusted cans present. See stop sale. At dry storage area- dented can of hoisin sauce – see stop sale. **Warning**

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. At server station – employee washed their hands for 8 seconds before grabbing preparing drink for customer- educated operator- employee washed their hands properly. **Corrective Action Taken** **Warning**

High Priority – Non-food grade paper/paper towel used as liner for food container. At cook line area – non food grade paper towels used to line container of cooked shrimp- operator removed. At sushi station – multiple containers of food stored with non food grade paper towel. **Corrected On-Site** **Warning**

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for Raw salmon and other fish served raw/ undercooked. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler – raw chicken stored over cooked tofu – operator removed and stored properly. At walk in cooler raw shell eggs stored over dressing -operator removed. **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. At walk in cooler raw chicken stored over raw beef- operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by sushi station – Krab sticks – 48-50F- cold holding, cut cabbage 48-50F- cold holding, raw fish 48-50F- cold holding, raw shrimp 48-50F- cold holding food not prepared or portioned today- food out of temperature for 3 hours- operator placed in walk in cooler to quick chill. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line area- Cooked shrimp 98F- hot holding- food left out on counter- food out of temperature for 20 minutes- operator placed in cooler to quick chill. **Corrective Action Taken** **Warning**