High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler- pudding dated 07/09/25 not used within7 days- see stop sale.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At kitchen area- employee entered through front door and started opening reach in cooler doors and preparing food without washing their hands- educated operator – employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler raw tuna stored over sauces/ dressing and chopped lettuce – operator removed. **Corrected On-Site**

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 tall reach in cooler tuna bearing label to remove from packaging before thawed not removed- see stop sale.

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. At front counter – Butter 78F- cold holding- food not prepared or portioned today- food left out – food out of temperature overnight – see stop sale. At cookline on speed rack-Butter 79F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler at cookline- herb butter 45F- cold holding- food not prepared or portioned today- food out of temperature overnight – see stop sale. At large reach in cooler – chopped lettuce 59F- cold holding, Caesar dressing 50F- cold holding – food not prepared or portioned today- food out of tempers overnight – see stop sale

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter – Butter 78F- cold holding- food not prepared or portioned today- food left out – food out of temperature overnight – see stop sale. At cookline on speed rack-Butter 79F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler at cookline- herb butter 45F- cold holding- food not prepared or portioned today- food out of temperature overnight – see stop sale. At large reach in cooler – chopped lettuce 59F- cold holding, Caesar dressing 50F- cold holding – food not prepared or portioned today- food out of tempers overnight – see stop sale **Corrected On-Site**