High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handled soiled lid from a full pan with raw chicken then began to handle clean ladle at cook line to prepare food and clean pan to plate cooked chicken; no hand wash. Chef placed pan and ladle to clean and sanitize and washed hands. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. At reach in freezer at cook line: open bag of raw chicken stored over bags of raw shrimp – not all products commercially packaged. Chef stored properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At wok: orange chicken (139F at 10:55am- Reheating) Reheating since 3 mins, as per operator, process is complete. Food intended for hot holding did not reheat to at least 165F for 15 seconds within 2 hours. Chef reheated to 166F. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: orange chicken (111F – Hot Holding); teriyaki chicken (123F – Hot Holding) As per, cooked 40 mins prior. Operator reheated items to 165+F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**