High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle delivery boxes in backend of kitchen then prepare meal; no hand wash. Employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At walk in freezer: open packages of raw salmon and raw tilapia stored over hot dogs in zip lock bags. Employee stored properly. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw shelled eggs stored over beverages.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: table beside flat top grill: cooked onions (96F – Hot Holding) As per employee, stored since 11:00am. Chef reheated to 165F. **Corrected On-Site**