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. Employee washing dirty dishes with gloved hands then began to handle clean containers and bag of scallops with same gloved hands then after operator told them to wash hands they washed hands for less then 10 seconds without soap. Also employee touching hair and personal phone with bare hands then handled clean rice cooker and used bowl to scoop rice without washing hands first. **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Multiple packages of raw pork, raw chicken, and raw fish , all removed from original packaging stored with bags of fully cooked spring rolls and dumplings in large reach in freezer chest in back of kitchen. Also raw fish stored over various sauce bottles in reach in cooler under counter top at sushi bar area. Also raw fish and raw steak stored in same container in bottom of reach in cooler, all individually wrapped. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (50F,51F,48F – Cold Holding); cream cheese (46F – Cold Holding); eel (48F – Cold Holding) in display cooler at sushi bar closest to kitchen, employees began to put all items in cooler in different reach in cooler under counter, per manager the breaker for the display cooler tripped 1 hour ago. raw scallops (67F – Cold Holding) thawing out in hand wash sink at dish area, per manager scallops have been in sink less then an hour, scallops placed in reach in cooler. cut kale (71F – Cold Holding) sitting out at sushi bar, per operator kale has been sitting out for 1 hour, kale placed in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**