High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. At sushi station employee handled raw fish then proceeded to handle container of seasoning and sauces without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken** **Warning**

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face then proceeded to handle clean equipment and prepare food without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken** **Warning**

High Priority – Non-food grade paper/paper towel used as liner for food container. At cookline area non food grade paper towels in direct contact with cooked chicken and cooked sushi rolls- operator removed and stored properly. **Corrective Action Taken** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw salmon stored over imitation crab – operator removed and stored properly. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi station in small oven – Cooked eel 76- hot holding – food left out – food out of temperature for 30 minutes- operator placed under time as a public health control for remaining time. **Corrective Action Taken** **Warning**