High Priority – Employee switched from working with raw food to ready-to-eat food and/or clean equipment/utensils without washing hands. Employee on cook line handled raw smoke salmon with gloved hands then switched gloves and continued to handle clean containers and plates without washing hands between tasks.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. creamer (48F – Cold Holding) in standing reach in cooler with glass doors in kitchen, per employees doors have been consistently open for less then 1 hour. diced tomatoes (48F – Cold Holding) in top section flip top of reach in cooler on make line, per employee lid has been left open for less then 1 hour, lid closed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Toxic substance/chemical improperly stored. Lime-a-way stored with paper towels in dish area. Spray bottle of air fresher with paper towels under hand wash station on cook line. Bottle of Clorox, spray deodorant, and soap stored with paper towels under hand wash station in women's bathroom. All chemicals moved. **Corrected On-Site**