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 loaded dishwasher with dirty dishes; touched clean utensils, walked away form dishwasher area returned no handwashing; manager educated; employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line Removed **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna over guacamole and cooked shrimp in cooler #2 at raw bar; raw tuna over guacamole in cooler #3 at raw bar; raw oysters over cut lemons, sauces and chimichurri in cooler at cook line raw shell eggs on top of mayo bucket in walk-in cooler;

High Priority – Stop Sale issued on time control for safety food due Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice on time since 11:00 am not discarded at 3 pm;

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (77F – Cold Holding)by steam table at cook line; as per operator food on TPHC; food not listed on the procedure and time marked; as per operator food out of temperature for approximately 2 hours; food added on TPHC form cooked rice (43-49F – Cold Holding); in cooler across from steam table at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food overstocked; smaller portions made; sliced cheese (43-52F – Cold Holding) in cooler across from the grill; food not prepared or portioned today. Food out of temperature for approximately 1 hour; smaller portions made **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice on time since 11:00 am not discarded at 3 pm;

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fries (98F – Hot Holding)inside frying basket at frying station; food out of temperature for approximately 20 minutes; placed back in the fryer to reheat to 165 F butter creole mustard (130F – Hot Holding); in steam table at cook line ; food double panned and not covered; food out of temperature for approximately 1 hour; food placed to be reheated to 165F chicken stock (90F – Hot Holding);on the prep table at cook line by steam table; food out of temperature for approximately 2 hours; food placed on TPHC 11:00-3:00 pm **Corrective Action Taken** **Corrective Action Taken**