High Priority – Observed: 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 moved step ladder; removed gloves and put new pair of gloves to invade in working with food without washing hands; educated; washed hands; **Corrected On-Site** **Repeat Violation** **Admin Complaint** Priority: High Priority

High Priority – Observed: Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw tuna not commercially packaged stored above cooked salmon in freezer by dishwasher; stored properly **Corrected On-Site** Priority: High Priority

High Priority – Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked salmon. (67F – Cold Holding)at prep station by dishwasher area; as per operator food thawed out in standing water; food out of temperature for approximately 1 hour; food moved to walk-in cooler to quick chill; **Corrective Action Taken** Priority: High Priority

High Priority – Observed: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tuna (45-55F – Cooling)at 9:45 to 55 -51 F at 10:11 since 8:45; tuna tightly wrapped in paper and plastic bags and over stacked in container with a lid on; advised to use single layers and ice bags on top; ice bags added ; **Corrective Action Taken** Priority: High Priority