High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish and without washing hands handled utensils to prepare and plate customers food, 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. In flip top cooler plastic wrapped and soufflé cups of diced raw tuna (56F – Cold Holding) per operator product not portioned or prepared today and held in unit since previous day, discussed with operator see stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler plastic wrapped and soufflé cups of diced raw tuna (56F – Cold Holding) per operator product not portioned or prepared today and held in unit since previous day, discussed with operator see stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding cabinet cooked chicken (128F – Hot Holding); cooked rice (129F – Hot Holding) per operator product Products prepared approximately 1-2 hours ago and hot held in unit, discussed with operator who moved products to stove and reheated to 165F+. **Corrected On-Site**