High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwater load dirty dishes into machine then handle clean. Operator coached employee on proper hand washing **Corrective Action Taken**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartenders handling garnish, limes, mint with bare hands

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon over cooked onions. Operator discarded **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (58F – Cold Holding); fresh mozzarella (47F – Cold Holding) at pizza station overfilled, top of make table. Operator discarded **Corrective Action Taken**

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.