High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over dessert, cookies, banana cake. Manager reorganized products. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed located at cook line cooked vegetables (89F – Hot Holding) as per operator less than one hour. Operator reheat the vegetables to 165°. **Corrected On-Site** **Repeat Violation**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary 400+. Located at cook line area. Operator discarded the sanitizer water solution. Recheck 200 ppm.