High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee cutting raw fish and leaving the area to go inside walk-in cooler numerous time to handle other food containers and date marked foods without washing hands and changing gloves first Manager educated; employee washed hands **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (45-42F – Cold Holding); in big trays in glass door cooler; as per operator food not prepared or portioned today; foods overstocked out of temperature for approximately 30 minutes; fish placed in ice **Corrective Action Taken**