High Priority – Employee touched soiled towel and then engaged in food preparation without washing hands. Advised operator on proper use of towels and storage. Employee washed hands **Corrected On-Site**

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm Operator corrected to 200 ppm **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Walk in freezer Raw cold smoke salmon stored above containers with ice coffee cubes. Operator stored properly **Corrected On-Site**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Baker cook was handling bagels , managed asked employee to removed personal back pack stored above food and to wash hands afterwards, employee did not wash hands and continued to make bagels. Employee washed hands after manager approached him again **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen area sitting on top of oven, Hash browns 73F hot holding , per operator stored for approximately 2 hours. Operator decided to moved to time control and marked item for the 2. Hours remaining **Corrected On-Site**