High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw burger food then only replace gloves with no hand wash before touching ready to eat burger buns. Educated employ proper hand washing and glove use. Employee washed hands before continuing. **Corrected On-Site**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed 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. Observed thawed salmon and white fish in walk in cooler not cut or removed from packaging stating that it needs to be removed.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line shrimp (45F – Cold Holding); white fish (47F – Cold Holding). Per operator less than an hour in cook line cooler. Operator discarded fish and placed shrimp on ice to cool.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cream soup (120F – Hot Holding) per operator placed to hot hold an hour ago. Operator reheated product to 165F and placed to hot hold.