High Priority – 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. Observed serving employee place soiled dishes into dish washing area, then proceeded to front area to get bread for another table without washing. Coached employee on proper hand washing procedures. Employee washed hands. **Warning**

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed serving employee discarded soiled dishes at dish washing area then proceed to run hands under water for about 5 seconds, then dry with paper towels. Coached employee on proper hand washing procedures. Employee rewashed hands. **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. Observed employee preparing raw fish in kitchen prep table area then dropped items onto floor, picked them up and discarded and proceeded to continue prepping other raw fish without removing gloves or washing hands. Coached employee on proper hand washing procedures. Employee removed gloves and washed hands. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep coolers, fish patties (47F – Cold Holding); lobster bisque (47F – Cold Holding); lentil soup (46F – Cold Holding); garlic in oil (57F – Cold Holding); tomato sauce (48F – Cold Holding). As per chef all items were placed at coolers from walk in cooler about 3 hours ago for opening. Chef began to place items onto ice to rapid cool. **Corrective Action Taken** **Warning**