High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room and then handled clean equipment, clean utensils, clean cups/plates to prepare food/drinks for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched sliced tomatoes with barehand while placing onto plate for customer. Operator discussed with employee who then donned gloves. **Corrected On-Site** **Warning**

High Priority – Live, small flying insects found. Approximately 6 live, small flying insects in kitchen at open view from dining room food preparation area flying around/landing on walls and non-food preparation equipment. Approximately 9 live, small flying insects in kitchen flying around/landing on walls/shelves around triple sink. Advised Operator to eliminate live, small flying insects, clean/sanitize areas. **Admin Complaint**

High Priority – Non-exempt fish (salmon) offered undercooked (per customer request) has not undergone proper parasite destruction. Fish must be fully cooked (145F for 15 seconds) or discarded. Operator unable to provide proof of parasite destruction. Advised Operator salmon must be fully cooked until able to provide proof of parasite destruction. **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At flip top next to flat top; raw shell eggs stored over bread. Operator moved raw shell eggs below bread. **Corrected On-Site** **Warning**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. At low boy reach in freezer; opened bag of raw chicken stored over 1/3 pan of raw comminuted beef. Operator moved raw chicken to bottom shelf. **Corrected On-Site** **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line flip top cooler; commercially packaged Individual butter (49F – Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top overnight. See stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line flip top cooler; commercially packaged Individual butter (49F – Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top overnight. See stop sale. **Warning**

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At wait station steam table; cooked noodles and chicken soup (104F – Reheating 9:05/150F 10:00). Operator stated item reheating in steam table since 8:00am, did not reach 165F for 15 seconds within 2 hours, moved to be rapidly reheated to 165F for 15 seconds. **Corrective Action Taken** **Warning**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (sink and surface – >1130+ppm DDBSA/> 3010+ppm Lactic Acid). Operator diluted to 700ppm DDBSA/1875ppm Lactic Acid. **Corrected On-Site** **Warning**