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. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator employee washed 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. At cookline – employee dropped sauce squeeze bottle on floor- employee grabbed bottle from floor- and proceeded to prepare food for order without washing their hands- educated operator- employee washed hands. **Warning**

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage room away from kitchen – approximately 2 small flying insects landing on wall and boxes of single service items. At back prep area in kitchen – approximately 1 small flying insects landing on bag of flour under prep table. At dry storage shelf in kitchen – across from triple sink- approximately 1 small insect landing on wall. **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef stored over lettuce – operator stored properly. At reach in cooler by cookline- raw beef stored over cooked chicken- operator stored properly . **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- dumplings 46-47F- cold holding- food not prepared or portioned today- food stacked inside small plastic containers – operator removed and placed in reach in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**