High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack shell eggs then prepare other foods, no glove change no handwashing. Discussed with operator and employee proper handwashing techniques. **Warning**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing salads touch washed lettuce and carrots with bare hands. Spoke with employee, employee donned gloves before resuming work. Also observed second employee later transferring washed and cut lettuce for salads into different container with bare hands and discussed wearing gloves when preparing foods. **Corrective Action Taken** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw tuna raw shrimp and raw squid stored over ready to eat sauces. Also in sushi bar reach in cooler, raw salmon and raw tuna stored over ready to eat cooked shrimp, lemons, cucumber. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi bar, cooked rice (130F – Hot Holding) for 45 minutes per operator. Provided operator with time as a public health control form and explained use, operator added time mark for discard to rice. Also in kitchen steam well, cooked chicken soup (125F – Hot Holding); reconstituted miso soup (121F – Hot Holding) for one hour per operator. Operator moved items to stove for quick reheating. **Corrective Action Taken** **Warning**