High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef using cell phone then handled food. Hands not washed before beginning work.

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sushi chef washing white plastic container in hand sink at sushi station Container was not sanitized

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over carrots in walk in cooler Removed **Repeat Violation** **Admin Complaint**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef handling raw fish with gloves and then put hands in ready to eat sushi rice with the same gloves. Gloves not changed hands not washed in between Educated employees 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. See stop sale. Sushi rice. Employee marked on site **Corrected On-Site**