High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed, employee handle raw chicken then handled clean utensil to prepared food; no hand wash. Advised operator that employee should wash hands.

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 touch wiping rag he touched after handling raw chicken, touch said wiping rag then prepared food handling clean utensils. No hand wash. Advised operator that employee should wash hands.

High Priority – Employee touching ready-to-eat food with their bare hands – ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touched cooked noodles cooling on a cooling rack with bare hand to feel temperature. Advised operator to use a thermometer.

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pot with water, no sanitization was done, then stored pot with other clean pots. Educated operator on proper cleaning and sanitizing. **Repeat Violation** **Admin Complaint**

High Priority – Non-food grade paper/paper towel used as liner for food container. Card board box used to line pan storing cooked chicken wings. Operator removed cardboard. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In walk in freezer: raw scallop stored over egg rolls with cooked pork; neither products commercially packaged. Operator stored properly. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At flip top reach in cooler unit: raw shelled eggs stored over sauce. Raw shrimp and raw chicken stored over cooked pork and cooked chicken. Operator stored properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf at cookline: raw shelled eggs (78F – Cold Holding) As per operator, stored since 11:30am. Not prepped or portioned today. Operator moved to quick chill. **Corrected On-Site**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on rice stored near steam table across from cook line. As per operator, taken from cooler at 12pm. Operator time marked. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above reach in cooler: cooked broccoli (126F – Hot Holding) As per operator, stored since 12pm. Advised operator to reheat to 165F.