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. Observed an employee at the bar cutting limes intended to be squeezed for lime juice using their bare hands. Employee discarded the lime.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee at the bar cutting limes intended to be squeezed for lime juice using their bare hands. Employee discarded the lime.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon stored over heavy cream in the reach in cooler, middle section of the cook line. Chef removed the salmon. **Corrected On-Site**

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum beaker missing at the mop sink next to the back exit.