High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food… came from outside and then waring gloves to prep ready to food . Discussed with person. **Corrected On-Site** **Warning**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure…slicing sushi fish with bare hands. Stop sale issue . Advise manager to discarded fish . **Warning**

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition…. Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure…slicing sushi fish with bare hands. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….rice 52F, cut cabbage 53F, ribs 45F F in flip top reach drawer , cold well at cook line . Food not prepped or portion today . Food being held less than 4 hours . Employee time marked **Corrective Action Taken** **Warning**