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 dirty dishes then clean without washing hands. Informed operator of proper handwashing employee then 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. Raw fish stored over lettuce in walk in freezer, fish not commercially packaged. Operator moved and stored properly. **Corrected On-Site**

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. Wait station; milk (50F – Cold Holding); half and haf (50F – Cold Holding) per operator stored in cooler over night. Unable to determine how long out of temperature. Not prepared or portioned today.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station; milk (50F – Cold Holding); half and haf (50F – Cold Holding) per operator stored in cooler over night. Unable to determine how long out of temperature. Not prepared or portioned today. See stop sale

High Priority – Toxic substance/chemical improperly stored. Bleach stored over drinks in back dry area, operator moved and stored properly. **Corrected On-Site**