High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Employee on the cook line dried hands on their apron. The employee properly washed and dried their hands **Corrected On-Site** **Warning**

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. Employee handled their phone then clean equipment without washing their hands. Employee removed equipment to be sanitized and washed their hands. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat sauces in the reach in cooler on the cook line. Manager removed the fish. Raw ground beef stored over butter in the walk in cooler. Manager removed the butter. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler on the right side of the cook line. Sausage (53F – Cold Holding); Butter (54F – Cold Holding); Capers (55F – Cold Holding); Fish (53F – Cold Holding); Shrimp (55F – Cold Holding). Manager stated the items had been stored in the reach in cooler for approximately two hours. Manager packed the items with bags of ice. **Corrective Action Taken** **Warning**

High Priority – Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to food on the cook line. Employee removed the bottles. **Corrected On-Site** **Warning**