High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle soiled metal sponge to clean dish , then proceed to wipe wands with another soiled rag and prep food orders with out washing hands Operator reviewed proper hand washing procedures for employees to wash hands properly

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed raw fish over cooked noodles not commercially packaged in tall reach in cooler back kitchen Operator stored foods properly. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over washed avocados in reach in cooler at sushi counter Operator stored food properly **Corrected On-Site**