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. Employee adjusted apron and proceeded to remove food from kitchen microwave without changing gloves and washing hands. Manager had employee change gloves and wash hands. **Corrective Action Taken**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw salmon stored over relish in kitchen reach-in cooler. Employee moved salmon below relish. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from three compartment sink: salmon (48F – Cold Holding). Employee stated item placed in cooler one hour prior to temperature being taken. Item was sitting on top of pans in reach-in cooler. Employee moved salmon to inside of cooler to reduce temperature to 41F. Items in front counter reach-in cooler across from ice machine: egg salad (47F – Cold Holding); tuna salad (48F – Cold Holding); chicken (49F – Cold Holding); ham (48F – Cold Holding); cheese (47F,48F – Cold Holding). Employee stated items were at proper temperature at opening and doors were opened and closed often. Manager had employees move items to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**