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. Employee handled soiled pans in ware washing area before handling clean pans, without washing hands. Advised operator of proper handwashing procedures. Employee washed hands. **Corrected On-Site**

High Priority – Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/25

High Priority – Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cut peppers on speed rack in walk in cooler. Advised operator of proper storage. Operator moved eggs. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over stored over raw calamari in 2 door stainless on cook line. Advised operator of proper storage. Operator moved chicken. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (53F – Cold Holding); coleslaw (51F – Cold Holding), per operator items held out of temperature for 1.5 hours. Items not prepared or portioned today. Advised operator to move items to walk in cooler to bring temperature to 41F. **Corrective Action Taken**

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. rice (132F – Reheating) since 9:00 at 10:00 145F at 10:45 at current rate item will not reach 165F with 2 hours. Advised operator to move to stove top to bring to temperature. **Corrective Action Taken**