High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched lemons with bare hands and placed on water cup to take into the dining room **Warning**

High Priority – Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For raw salmon employee found letter **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler prep area by Raw shelled eggs over ready to eat pork employee removed to proper storage by the coffee bar area **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooks line closest to fryer Cold holding: cook chicken 51 f raw shrimp 51 f raw chicken 49 f raw chicken 50 f raw beef 50 f cut tomatoes 48 f employee began placing ice on products. Reach in cooler bottom doors under flat top table raw salmon 44 f raw chicken 45 f **Warning**