High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed Raw fish over cut cabbage reach in cooler upper kitchen. Observed Raw beef not in commercial packaging over cooked pork gyoza walk in freezer, Raw fish over cooked crab all products not in commercial packaging walk in freezer. Educated operator on proper storage procedures.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (49F – Cold Holding) Observed sitting in ice bath on counter in upper kitchen. Per operator, eggs were waiting to be added to chef carts. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Advised operator to place time stamp for remaining 30 minutes.

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. No Time stamp for butter on chef cart at upstairs kitchen. No time mark for tempura shrimp at sushi bar area. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. Inaccurate time mark for fried onions in dry storage area. Observed at 3:00pm, expiration time of 8:06pm. Per operator, onions made at approximately 11:00am. Operator discarded onions. **Corrective Action Taken**

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No Vacuum breaker hose Bibb on back dock.