High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into the sushi bar area and put on gloves and began making sushi rolls without washing hands first.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw fish roe, removed from original packaging over packages of krab sticks in standing reach in freezer in kitchen by walk in cooler, operator moved sticks. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tempura sauce (76F – Cold Holding) sitting out on cooler on cook line, per operator sauce is served at room temperature and does not last over 4 hours, sauce placed on time control. cut cabbage (52F – Cold Holding); tofu (52F – Cold Holding) in standing reach in cooler in server section of kitchen, per operator doors have been consistently open for several hours, manager turned down temperature of cooler. cut kale (66F – Cold Holding) sitting out at sushi bar area, per manager kale does not last for more then 4 hours and has been sitting out for less than a couple of hours, kale placed on time control. raw fish roe (67F – Cold Holding) sitting out on counter at sushi bar, per manager roe has been sitting out for less then 2 hours, roe placed back inside cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**