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. Employee handled raw chicken and without washing hands employee put on gloves to make açaí bowl, discussed with operator employee washed hands. **Corrected On-Site**

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 bread station butter (73F – Cold Holding) per operator product held out of temperature for approximately 4 , discussed with operator and provided operator time is a public health control form .hours see stop sale. In flip top cooler chicken salad (48F – Cold Holding) per operator product not portioned or prepared today and held in unit overnight see stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bread station butter (73F – Cold Holding) per operator product held out of temperature for approximately 4 hours, discussed with operator and provided operator time is a public health control form . see stop sale. In flip top cooler chicken salad (48F – Cold Holding) per operator product not portioned or prepared today and held in unit overnight see stop sale.