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 then clean dishes without washing their hands . Employee washed their hands. **Corrective Action Taken**

High Priority – Employee washed hands with no soap. Employee in the bar area washed their hands with no soap. Employee rewashed their hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoked salmon stored over deli ham in the stand up reach in cooler across from the three compartment sink in the kitchen. Employee removed the salmon. **Corrected On-Site**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sausage and potatoes on time as a pubic health control stored on the cook line with no time. Manager stated items had been on time for approximately 1 hour. Employee placed time marks on the items. **Corrected On-Site**