High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At back prep area – employee left through back door and upon return handled food service equipment without washing their hands- educated operator.

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. At cook line – employee handled personal cell phone then engaged in food preparation without washing their hands – educated operator.

High Priority – Non-food grade paper/paper towel used as liner for food container. At small reach in cooler in prep area- non food grade paper towels used to line container of green onions. At sushi station non food grade paper towels used to line container of raw fish. **Repeat Violation** **Admin Complaint**

High Priority – Raw animal food stored in same container as ready-to-eat food. At flip top cooler raw shrimp in same container as vegetable dumplings- operator removed and stored properly. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler – raw chicken stored over sauce – operator removed and stored properly. At walk in cooler – raw shrimp stored over cut vegetables – operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**