High Priority – Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Bartender dipped glasses in quat sanitizer for 1 second, discussed proper sanitizing with staff.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In vertical freezer in kitchen by back door- pans of chicken in plastic wrap over shrimp. Beef kabobs over shrimp, operator moved shrimp up to top **Corrected On-Site**

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked eggs in single door cooler on cook line, dated 8/2, 11 days ago, see stop sale **Repeat Violation**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked eggs in single door cooler on cook line, dated 8/2, 11 days ago, hot dogs (49F – Cold Holding), coleslaw (47F – Cold Holding);

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door cooler over night, temperature not taken this morning- hot dogs (49F – Cold Holding), coleslaw (47F – Cold Holding); see stop sale Operator adjusted temperature of cooler **Corrective Action Taken**