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 handled dirty dishes and proceeded to handle clean dishes without washing hands.

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. Employee touched oysters while shucking oysters in sushi bar area.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw duck stored over raw pork in walk-in cooler. Manager moved raw duck to bottom shelf. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from pizza oven: ham (53F – Cold Holding); mozzarella (48F – Cold Holding); cheese (46F – Cold Holding); feta cheese (45F – Cold Holding). Items in reach-in cooler across from cook line grill: turkey (48F – Cold Holding); tomatoes (47F – Cold Holding). Items in reach-in cooler across from walk-in cooler: egg (47F – Cold Holding); cheese (45F – Cold Holding). Manager stated all items placed in coolers at noon. Manager placed ice on all items to reduce temperature to 41F. **Corrective Action Taken** **Warning**