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. At dishwashing area- employee handled dirty dishes than proceeded to handle clean dishes without washing their hands. **Corrective Action Taken**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler at prep area- salmon bearing label not removed from packaging -see stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- sliced cheese 50- cold holding, raw burger 50F- cold holding- food not prepared or portioned today- food out temperature for 45 minutes- food over stacked above fill line- operator moved to reach in cooler to quick chill. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At area table on prep table- Hollandaise sauce 120F- hot holding- food out of temperature for 1 hour- operator placed to be reheated.