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 loaded dirty dishes into dishwasher then handled clean without washing hand. Informed operator of proper hand washing, employee then washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over coooked rice and cooked duck in walk in cooler operator moved and stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top butter (49F – Cold Holding), per operator item in cooler for approximately 45 minutes. Put item on ice bath to quick chill, not prepared or portioned today. **Corrected On-Site**