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. Observed employee drop off dirty dishes then proceeded to manipulate equipment without washing hands.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler – Raw salmon stored over sliced bread. Employee stored correctly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen – cream cheese (46F – Cold Holding) as per operator items not portioned or prepared today. Item held out of temperature for approximately 30 minutes. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed boiled potatoes on counter top in kitchen without mark. Item held for approximately 3.5 hours. Operator provided proper time mark. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on shelf above flip top cooler – choclo corn (98F – Hot Holding) as per operator item held out of temperature for approximately 30 minutes.