Forty Carrots

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef adjusted eye glasses and without washing hands resumed preparation of customers salad, discussed with chef who washed hands. **Corrected On-Site**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chef washed and rinsed knife and without sanitizing knife chef cut avocado, discussed with chef to sanitize knife.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored directly on top of container of boiled eggs, discussed with operator who corrected storage of products. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler plastic wrapped and tightly sealed with lid tuna salad (59F - Cooling) at 11:55 since 9:55 to 59F at 12:10, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who unwrapped container and removed lid to allow adequate air flow cooling. **Corrective Action Taken**