High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw salmon portion while making breakfast sandwich, then handled bagels for customer. Employee changed gloves without washing hands. Advised operator of proper handwashing procedures, employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon portions stored over cinnamon rolls in flip top cooler. Advised operator of proper storage, operator moved cinnamon rolls. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler cheese (50F – Cold Holding), per operator items not prepared or portioned today, held out of temperature for 1.5 hours. Item overstocked, advised operator to reduce portion size and move to walk in cooler to bring down to 41F, operator did. Prep table, butter (72F – Cold Holding) per operator item held out of cooler for approximately an hour, item held out of temperature for soft butter to make spread for cinnamon butter bagels. Advised operator to use TPHC, printed written copy for operator. **Corrective Action Taken**