High Priority – Employee washed hands with no soap. The employee was informed and properly washed their hands. **Corrective Action Taken**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw mahi in the stand up reach in cooler in the back kitchen area. Chef placed the ground beef below the mahi. **Corrected On-Site**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Hollandaise sauce on time as a public health control stored at room temperature on the cook line with no time mark. Chef stated the sauce had been on time for approximately 1 hour. Chef place a time mark on the sauce. **Corrected On-Site**