High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Gloved employee grabbed a piece of raw salmon to place on grill, then grabbed clean serving utensil to prepared a different customer order, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3rd attempt, heat strip did not change color.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 3) flip top-Prep station-; spinach dip (47F – Cold Holding); garlic butter (50F – Cold Holding); sour cream (52F – Cold Holding); portioned cooked-chicken sausages and onions (61F – Cold Holding) per manager, food held in unit, more than 4 hours, employee discarded.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 3) flip top-Prep station-; spinach dip (47F – Cold Holding); garlic butter (50F – Cold Holding); sour cream (52F – Cold Holding); portioned cooked-chicken sausages and onions (61F – Cold Holding) per manager, food held in unit, more than 4 hours, see stop sale.