High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handled raw shrimp then began to handle clean pan to plate cooked shrimp; no hand wash. Advised operator that employee should wash hands and plate in a clean container.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: cut cabbage (46F at 3:30pm- Ambient Cooling) As per chef cooling since 11am. Item did not cool to 41F in a total of 4 hours. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler across from cook line: cut cooked sausage (46F – Cold Holding) As per chef, taken out from cooler 1.5 hours prior. Not prepped or portioned today. Operator placed to quick chill. **Corrective Action Taken**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: cut cabbage (46F at 3:30pm- Ambient Cooling) As per chef cooling since 11am. Item did not cool to 41F in a total of 4 hours. See stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked shrimp (120F – Hot Holding) As per operator, stored 2 hours. Advised operator to reheat to 165F. **Repeat Violation** **Admin Complaint**