High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed prep employee take gloves off walk out of prep area and come back to place gloves on without hand washing. Discussed with person in charge.

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed knifes dipped in sanitizer dried off and stored. Discussed with person in charge about wash rinse and sanitized with air drying. Knives have been sanitize in dish machine by end of inspection. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ambient oyster in box by door (44F – Cold Holding) possibly from door opening and closing. Ambient of walk-in cooler at 43F. Ambient dropped when door closed to 39F. Discussed putting oysters deeper into colds section of walk-in cooler and away from door. Also suggested to person in charge using plastic flaps on door to prevent hot ambient outside air rushing into walk-in cooler when opened

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth sanitizer at 500++ppm quat. Observed knifes stored in sanitizing solution. Person in charge removed knife and remade wiping cloth solution to 200ppm quat. **Corrected On-Site**