High Priority – – From initial inspection : High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw yellow tail fish then scooped ice and serve; no hand wash. Employee washed hands. **Corrected On-Site** – From follow-up inspection 2024-11-01: Observed chef handle raw shrimp then handled clean utensils to prepare order; no glove change; no hand wash. **Admin Complaint**

High Priority – – From initial inspection : 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. In deep freezer near walk in cooler: raw chicken portioned in ziplock bags stored on top of raw shrimp. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-11-01: In deep freezer near walk in cooler: raw chicken portioned in ziplock bags stored on top of raw shrimp. Advised operator to store correctly. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter beside hand wash sink: raw yellow tail (53F – Cold Holding) As per operator, thawing since 25 mins on counter. Not prepped or portioned today. Operator moved to quick chill. On prep table near stove top: rehydrated noodles (76F- Cold Holding) As per operator, stored since 12:00pm; cooked bell peppers (64F – Cold Holding) As per operator, stored since 3 mins. Advised operators to quick chill items. – From follow-up inspection 2024-11-01: On prep table near stove top: raw shrimp(47F- Cold Holding) As per operator stored 2 hours mins. Not prepped or portioned today. Operator placed to quick chill. **Admin Complaint** **Corrective Action Taken**