High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter restaurant from front door, then headed to back kitchen area to begin handling noodles cooling on prep table with bare hands and placing in container to be stored for later use without washing hands. Operator has no AOP. Employee then went to wash hands at mop sink, then at three compartment sink and put on gloves. Person in charge reviewed with employee in their language on correct procedure

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. Observed employee enter restaurant from front door, then headed to back kitchen area to begin handling noodles cooling on prep table with bare hands and placing in container to be stored for later use without washing hands. Operator has no AOP. Employee then went to wash hands at mop sink, then at three compartment sink and put on gloves. Person in charge reviewed with employee in their language on correct procedure

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Prep raw beef stored over cooked wings in make table reach in cooler on cook line. Employee removed **Repeat Violation** **Admin Complaint**