High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At tall reach in cooler chopped greens dated 03/28 not used within 7 days- see stop sale .

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work and prepared food and handled containers without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken**

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line – employee handled soiled cloth than prepared food for order without changing their gloves and washing their hands- educated operator – employee washed their hands. **Corrective Action Taken**

High Priority – Non-food grade paper/paper towel used as liner for food container. At sushi station non food grade paper towel in direct contact with cut cucumbers- operator removed. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station- Cream cheese 56F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed in walk in freezer to quick chill. At front counter/ server station – tofu 48F- cold holding – food not prepared or portioned today- food out of temperature for 2 hours- operator placed on time as a public health control for remaining time. **Repeat Violation** **Admin Complaint**

High Priority – Toxic substance/chemical improperly stored. Container of soap stored over sake bottles – operator removed. **Corrected On-Site**