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. Employee handled dirty dishes then proceeded to handle and package food for order without washing their hands – educated operator- employee washed hands. **Corrective Action Taken** **Warning**

High Priority – Nonfood-grade containers used for food storage – direct contact with food. At dry storage area- observed multiple non food grade cardboard boxes with egg rolls inside- operator removed and placed egg rolls on sheet tray. **Corrective Action Taken** **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over raw pork- operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over raw pork- operator stored properly. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Chopped cabbage 64F- cold holding and chicken wings 67F- cold holding – food not prepared or portioned today- food left out on counter – food out of temperature for 1.5 hours- operator placed under time as a public health control for remaining time. At reach in cooler at cookline- dumplings 45- cold holding, cooked pork 45F- cold holding garlic oil 45F- cold holding – food not prepared or portioned today- food out of temperature for 30 minutes- operator moved to walk in freezer to quick chill. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At dry storage area- Egg rolls 103F- hot holding- food left out for 1.5 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Warning**