High Priority – Observed Employee rub hands together for less than 10-15 seconds (approximately 5 seconds) while washing hands Advised operator of proper hand washing procedures for employee to wash hands **Corrected On-Site**

High Priority – Observed multiple Employees touch soiled clothes and then engage in food preparation, and handle clean food utensils at cook line without washing hands. Advised operator of proper hand washing procedures for employee to wash hands **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue crab meat (63F – Cold Holding); raw salmon (60F – Cold Holding); sitting inside sink at back kitchen Per operator food not pr or portioned today and left out of temperature for approximately 2 hours Advised operator to place foods inside cooling unit to bring back to 41F Operator began to move foods into cooler **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 cooked eel (78F – Hot Holding) sitting inside toaster oven Per operator food left out of temperature for approximately 1 hour Advised operator to keep items inside cooler Operator place. Item in cooler **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**