High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and , rinsing then handled clean/sanitized dishes while placing to dry/store/reuse without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed soiled food cooking pots, and food storage containers at triple sink and then placed to dry/store/re-use without sanitizing – Triple Sink (Chlorine – Not Set Up). Operator set up triple sink to chlorine 100ppm, properly sanitized pots and containers. **Corrected On-Site**

High Priority – Non-food grade black trash bag used in direct contact with onions. Operator removed onions from bag. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At small black upright reach in freezer; plastic portioned bags of mixed raw seafood ingredients (e.g. raw shrimp) stored over ready to eat cut vegetables (e.g. peppers). Operator moved ready to eat cut vegetables above raw seafood. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in freezer; commercially reduced oxygen packaged raw salmon (54F – Cold Holding). Operator stated salmon not pre or portioned today, defrosted under running water less than 1 hour prior. Removed raw salmon from package, continued to hold in freezer until returned to/to be held at 41F or below. **Corrective Action Taken**