High Priority – Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook coughed into hand and began working with clean food utensils without washing hands. Operator instructed cook to wash hands. Cook washed hands **Corrected On-Site** **Warning**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Raw unpackaged chicken over non commercial packed raw beef. Operator properly stored **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Front kitchen two door cooler; cut lettuce (47F – Cold Holding); dumplings (50F – Cold Holding). Per operator items were placed in unit from walk in cooler less than four hours ago. Observed cooler door not latched. Operator moved items to walk in cooler to properly cold hold. Food was not prepped or portioned today ** Corrective Action Taken** 2. Center right flip top cooler; pork (47F – Cold Holding); cut lettuce (47F – Cold Holding); tofu (47F – Cold Holding). Per operator items were placed in unit from walk in cooler less than four hours ago. Observed food being held under high cold holding conditions. Operator moved items to walk in cooler to properly cool. Items not prepared or portioned today 3. Left flip top cooler; cut lettuce (58F – Cold Holding); sprouts (57F – Cold Holding); cooked pasta (57F – Cold Holding). Per operator items were placed in unit from walk in cooler less than four hours ago. Observed food being held under high cold holding conditions. Operator placed ice bags on top of food to properly keep cold. Foods not prepped or portioned today. **Corrective Action Taken** **Warning**