High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In the stand alone sliver cooler at the far end of cook line, observed a tray of multiple containers of ready to eat foods stored below raw mixed seafood. Operator rearranged for proper storage. In ghe walk in cooler observed a package of smoked salmon stored beneath raw fish. Operator stored properly **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the salad prep station, observed cooked white fish (55F – Cold Holding); cooked asparagus (55F – Cold Holding); blue cheese (56F – Cold Holding); cooked beets (54F – Cold Holding). Operator stated foods are moved from walk in cooler around 11am for service. Operator began adding ice to food for 2h lunch service. Operator has contact refrigeration technician. **Corrective Action Taken**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm); end result Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**