High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and used same hand to add sliced tomatoes to an order without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Chef discarded sliced tomatoes. **Corrected On-Site**

High Priority – Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and used same hand to add sliced tomatoes to an order without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Chef discarded sliced tomatoes **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw fish stored above container of Cheese in Atosa reach in cooler at entrance of kitchen. Chef moved cheese to another cooler. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Container of raw Chicken stored above containers of raw fish in Atosa Reach in cooler. Chef inverted.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Flip Top- ; Sliced Cheese (61F – Cold Holding). Per chef food items in unit less than 4 hours. Item not prepared or portioned today. Observed item stored at room temperature. Cook moved to walk in cooler to quick chill. **Corrective Action Taken**