High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw steak with gloved hands, then handle ready to eat seasoning without hand wash. Discussed utilizing tongs and holding in water at cook line above 135F. Person in charge had employee remove gloves and wash hands. **Corrective Action Taken**

High Priority – Raw animal food stored over or with unwashed produce. In makeline reach in cooler raw fish stored over unwashed produce. In walk in cooler raw ground beef stored over intact beef. In makeline drawers raw chicken stored over raw steak. Person in charge began rearranging. **Corrective Action Taken**

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler flan dated 9/30, salsa 9/29, chicken 9/29, cabbage 9/29.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa held on ice made yesterday per person in charge at 53F. Observed ice level below product level, only iced down on one side. Discussed time with operator. Person in charge moved to walk in freezer to rapidly chill. Corn in make line at front of make line at 45F. Person in charge discarded. Other items in unit in temperature. **Corrective Action Taken** **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. Chicken and shrimp in container on griddle next to cook line at 96-108F. Person in charge states Keeps on griddle then reheats to order. Discussed possibility of holding on time. Person in charge discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose bibs outside back door.