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. At dishwashing area- employee handled dirty dishes than proceeded to handle clean dishes without washing their hands- educated operator – employee washed their hands. **Corrective Action Taken** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler – raw chicken stored over raw shrimp- operator removed and stored properly. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler near cookline- raw beef 46F- cold holding, marinated beef 46F- cold holding , raw scallops 46F- cold holding,- food not prepared or portioned today- food out of temperature for 1.5 hours – operator placed in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 150ppm)- operator corrected to 100ppm **Corrected On-Site** **Warning**