High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef crack raw eggs then handle clean utensils to prepare fried rice and plate food; no hand wash. Advised chef to wash hands. **Warning**

High Priority – Raw animal food stored over or with unwashed produce. At walk in cooler: raw shelled eggs stored over unwashed carrots. Operator stored properly. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At low boy cooler at sushi bar: Spicy tuna with raw tuna stored over rehydrated noodles and raw salmon stored over cooked salmon skin. Advised employee to stored properly. At flip top cooler across from cook line: Raw chicken stored over sauces. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi bar: rehydrated noodles (67F – Cold Holding) As per sushi chef, taken from low boy unit and stored on counter 10 mins. Not prepped or portioned today. Chef removed to quick chill. **Corrective Action Taken** **Warning**

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. Sushi Rice at sushi bar. Operator time marked. **Corrected On-Site** **Warning**