High Priority – Employee handled raw food, 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 bread raw fish, place fish in fryer, removed gloves, placed on new gloves then handle clean utensils without washing hands first.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream held on ice at expo area at 51F. Per manager, sour cream placed out 2.5 hours prior. Sour cream moved to walk-in freezer and approximately 15 minutes later, sour cream at 43F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**