High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands….server brought soiled dishes from customers table and then prepped drinks, handle cleaned plate , server food without washing hands . Employee washed hand after discussion. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…Cooked chicken 48F, rice noodles 49F, duck 44F in flip top reach in across from fryer at kitchen. Food not prepped or portioned today, food being held less than 4 hours . Employee covered food with ice ….. Rice noodles 60F, noodles 60F , food not prepped or portioned today food being held less than four hours. Employee time marked. **Corrective Action Taken** **Repeat Violation**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit….Hot holding curry chicken 90F, pork belly 112F, curry sauce 130F, brown curry sauce 102 F in steam table next to middle handwashing sink at cook line . Per chef food being held less than four hours. Operator voluntarily discarded food . **Corrective Action Taken**