High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at kitchen – employee walked outside, came back inside changed gloves before engaging with food. Educated employee on proper handwashing technique. Employee washed hands before putting gloves on.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed at kitchen area 1 small flying insect landing on bagel cutter machine and cutting board. Additionally 5 small flying insects at dry storage rack in front of walk in freezer.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed at flip top cooler – raw salmon stored behind potatoe salad and cole slaw. Operator moved and stored properly at another cooler. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at costumer display case – cream cheese (44F – Cold Holding); ; tuna salad (44F – Cold Holding). Operator moved items to colder side of cooler.