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 employee with no gloves switching tasks , leaving cook line to go inside walk-in cooler to put food away, returned to cook line and started to chop cabbage without washing hands before; Educated and advised to wash hands when changing tasks;

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 cooking shrimp and rice and preparing egg rolls in the same time; after finishing cooking employee touched food with their bare hand while placing food inside to go box; food will not be reheated to 145 F; Educated employee Employee washed hands **Corrective Action Taken**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw scallops not commercially packaged over French fries in chest freezer at cook line Separated **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked rice in walk-in cooler Stored properly **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (72F – Cold Holding); at cook line; food not cooked or prepared today; as per operator using TPHC ; no firm available and time not tracked; educated operator; food out of temperature for approximately 2 hours; food moved to cooler; Operator was able to locate firm before closing inspection ; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**