High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through rear exit door and began handling clean knife and cutting board without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched nose and mouth and then continued handling clean utensils on cook line to prepare food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee removed ladle from handwashing sink, rinsed with water in hand washing sink and then used to scoop ginger dressing for customer salad. See stop sale. Employee cut raw chicken on cutting board and then rinsed cutting board and knife in prep sink with water and then used same knife to cut steak on same cutting board without sanitizing. Operator removed cutting board and knife to be washed, rinsed and sanitized. **Corrective Action Taken**

High Priority – Nonfood-grade "thank you" bags used in direct contact with raw chicken. Operator removed chicken from bag. **Corrected On-Site**

High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. At flip top cooler; raw shell eggs stored in top portion over cooked rice in bottom, no barrier. Advised Operator of proper storage/separation.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw sausage stored over cream. Operator moved raw sausage to lower shelf. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Raw fruits/vegetables not washed prior to preparation. Whole unwashed mushrooms not washed prior to being cut and then placed into the same box delivered in. Food contaminated by unsanitized equipment or utensil. Employee removed ladle from handwashing sink, rinsed with water in hand washing sink and then used to scoop ginger dressing for customer salad. See stop sale.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Flip top cooler; cooked broccoli (48F – Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top overnight. See stop sale. **Repeat Violation**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cooked broccoli (48F – Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top overnight. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority – Toxic substance/chemical improperly stored. At bar; glass cleaner stored over drinks. Operator removed glass cleaner. **Corrected On-Site** **Repeat Violation** **Admin Complaint**