High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled wiping cloth then proceed to handle clean food equipment at cook line Advised operator of proper hand washing **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over lettuce Observed raw shrimp over cooked chicken inside walk in cooler operator stored foods properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (56F – Cold Holding); cut lettuce (57F- cold holding); ; Sitting on prep counter Per operator food not prepared or portioned today and left out of temperature for approximately 1 hour Advised operator to place food inside cooling unit to quick chill or put on 4 hour time as a public heath control Operator placed time stamps Re emailed operator TPHC document **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork wontons (81F – Hot Holding) fried rice (90F – Hot Holding); sitting on prep counters inside kitchen Per operator food out of temperature for approximately 1 .5 hours Advised operator to bring foods to 165F and maintain 135F for hot holding or put food items on 4 hour time as a public health control (TPHC) Operator placed time stamps Re emailed operator TPHC document Corrected On-Site** **Corrected On-Site**