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. Employee wiped hands on visibly soiled towel hanging from apron then continued preparing food. Operator instructed employee to wash hands, employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In walk in freezer raw salmon stored over open box of pastry dough. Operator stored items properly **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger patties stored over raw shrimp in cook line cooler drawers. Operator moved items and stored properly **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler sliced tomatoes (46F – Cold Holding); tzatziki (46F – Cold Holding). Operator stated items not prepared or portioned today, held overfilled in make top for less than 4 hours, removed overfilled portion to reach in cooler. **Corrective Action Taken**

High Priority – Toxic substance/chemical improperly stored. Cleaning chemicals stored with soft drinks under front counter. Operator moved chemicals. **Corrected On-Site**