High Priority – Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Employee wearing gloves touched raw shrimp placed in fryer; rinsed off gloves with water; touched cooked octopus and cooked chicken in reach in freezer; without changing gloves and washing hands; educated ; employee washed hands and changed gloves;

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. Observed multiple employee dropping dirty plates inside bus pan followed by touching water pitchers to pour water and preparing soup bowls for customers without washing hands; Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked in the kitchen put gloves on and starting working with food before washing hands; Educated employee washed hands **Corrected On-Site** **Admin Complaint**

High Priority – Employee washed hands with no soap. Employee washed hands with water only while still wearing gloves used to touch raw shrimp; started to prepare other foods; no gloves changed or soap used; Educated; employee washed hands **Corrected On-Site** **Admin Complaint**

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies in the back kitchen landing on covered rice warmers ; asked operator to kill and disinfect **Admin Complaint**

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and wahoo.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw lobster over vegetable wrap in reach in freezer at cook line; foods not commercially packaged Advised to store properly

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over seaweed at sushi bar cooler; operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Multiple employees leaving cook line going to different area like walk-in cooler returned to cook line and started preparing foods without changing gloves and washing hands; educated ; employees washed hands; **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab Rangoon (44F – Cold Holding); in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 20 minutes; food taken when orders received ; placed on ice; cooked salmon (72F – Cold Holding)as per operator food not cooked or prepared today; food out of temperature for approximately 2 hours; food placed back inside cooler; Roe (64F – Cold Holding);multiple containers at sushi bar; food not prepared or portioned today; as per operator food outside for approximately 2 hours; food placed inside reach in freezer to quick chill **Corrective Action Taken**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Rice noodles (55-60F – Cooling)at 12:15 to 62 F at 1:30 since 11:00on the prep table at cook line; food had presence of ice cubes and sitting outside; at this rate food will not reach 41 F or below within 4 hours; food moved inside the cooler ; **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked octopus (71F – Hot Holding); cooked mushroom (72F – Hot Holding); on the shelves under convection ovens at sushi bar; as per operator food cooked 2 hours prior and left at room temperature to be reheated for customers orders; operator placed back in ovens to reheat to 165 F; **Corrective Action Taken**