High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, Employee handled raw bacon then proceeded to use clean utensils while preparing food on grill and plating cooked food without washing hands. Advised operator of proper handwashing.

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. Employee handling washed grapes with bare hands without an approved AOP. Advised operator of proper bare hand contact.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At front cook line, Raw fish stored over cooked eel in low boy. Advised operator of proper storage. **Repeat Violation** **Admin Complaint**

High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At buffet self serve dessert bar, chocolate fountain not protected by sneeze guard. Operator moved fountain underneath sneeze guard. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, spicy tuna (47F – Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 2 hours. Advised operator of proper cold holding. Operator placed item into reach in freezer to quick chill. **Corrective Action Taken**