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 loaded dishwasher with dirty dishes and touched cleaned dishes after cycle ended.; operator educated employee; employee washed hands; **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over quesadillas on speed rack at walk-in cooler; stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab meat (51F – Cold Holding); smoked salmon (47F – Cold Holding); boiled eggs (47F – Cold Holding); sliced cheese (48F – Cold Holding);in cooler at breakfast station; foods out of temperature for approximately 2 hours; as per operator foods not portioned or prepared today; foods added on TPHC as a temporary measure; **Corrective Action Taken** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted tomatoes (89F – Hot Holding); roasted potatoes (120-124F – Hot Holding) in steaming table at cook line ; as per operator food out of temperature for approximately 2 hours; shallow pans used that are not submerged in hot water ; pans changed and food reheated to 165 F; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**