High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee hand unwashed broccoli at triple sink then began handling clean utensil at wok whilst prepare food; no hand wash. Employee washed hands.

High Priority – Raw animal food stored over or with unwashed produce. At walk in cooler: raw chicken stored over box with unwashed cabbage. Operator stored properly.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked rice (55F – Cold Holding) As per operator, stored 10 mins outside cooler on counter. Not prepped or portioned today. Operator placed inside cooler to quick chill. At cook line, on prep table: fresh garlic and oil mixture (73F – Cold Holding) As per operator, stored since 1 hour. Not prepped or portioned today. Operator placed inside cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**