High Priority – Container of medicine improperly stored. In kitchen bottle of burn medication stored above cooked rice, discussed with operator who removed medication **Corrected On-Site** **Warning**

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) per operator dish machine sanitizer is empty,Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up three compartment sink chlorine 100ppm. **Warning**

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed hat and fixed hair after without washing hand employee handled clean and sanitized plates and tongs, discussed with operator employee washed hands. **Corrected On-Site** **Warning**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone and without washing hands employee handled container of bell peppers, discussed with employee who washed hands. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In reach in freezer non commercially packaged raw shrimp stored above non commercially packaged cream cheese stuffed wontons, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler ground raw fish stored above tofu, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Multiple servers entering kitchen with soiled dishes and after without washing hands employees handling plates of food to take to customers, discussed with operator servers washed hands. **Corrected On-Site** **Warning**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi bar reach in cooler Commercially processed reduced oxygen packaged tuna and escolar bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In storage room cooked rice noodle (65F – Cold Holding) per operator product left at room temperature for approximately 1 hour to thaw, discussed thawing methods with operator, operator moved product to walk in cooler to chill. In reach in cooler at cook line coconut milk sauce (64F – Cold Holding) per operator product not portioned or prepared today and held out of cooler during rush for approximately 1 hour, discussed with operator who moved product to freezer to rapid 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 Cooked steak (113F – Hot Holding) per operator product prepared approximately 20 minutes ago, discussed with operator who moved product to reheat to 165F. **Corrective Action Taken** **Warning**