High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee walking into the kitchen from outside, put gloves on and started to work with foods. Educated employee washed hands; **Corrected On-Site** **Warning**

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. Observed employee touching visibly soiled dry towel numerous times while cooking foods, wiping cutting boards and gloved hands on it, and didn't wash hands and changed gloves Educated. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia and swai offers raw in traditional ceviche; as per operator fish received frozen; no parasite destruction letter ; **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw fish over cooked beef and raw chicken over cooked beef – all not commercially packaged, in reach in freezer by steam table. Advised to store properly **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked salsa and pork belly in glass dir cooler at cook line Stored properly **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. Raw chicken tenders over raw beef liver – all not commercially packaged in freezer by stream table; advised to store properly **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork belly (75F – Cold Holding); in the dishwasher ; as per operator food not prepared or portioned today; food left outside for approximately 2 hours; moved inside the cooler; tomatoes (42-50F – Cold Holding) in cooler at cook line; as per operator food was prepared at 6 am; food overstocked and double panned ; food moved inside cooler; **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking – cooked garlic and oil at cook line; since 7 am; time marked on the board; **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tamale (126-140F – Hot Holding); sausage (125-137F – Hot Holding) in hot bid at front counter ; foods out of temperature for approximately 2 hours; advised to reheat to 165 F and set up hot box at a higher temperature; **Warning**