High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued preparing multiple orders without washing hands and changing gloves. Reviewed procedures for hand washing and employee washed hands. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) In Assani reach in cooler, container raw burgers above raw salmon. Manager rearranged for proper separation. 2) In walk in cooler, raw chicken above raw burgers. Manager rearranged to properly separate. **Corrected On-Site** **Corrected On-Site**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 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. In Assani reach in cooler, 1 pound bag cut tuna fully thawed still in vacuum package. Per manager thawed more than 4 hours.

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 front counter, individual butters (68F – Cold Holding). Per employee out of cooler more than 4 hours.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen fliptop upper section, cut lettuce (40-54F – Cold Holding). Observed lettuce overstacked above chill line. Per manager prepped and in unit approximately 2 hours. Manager removed overstacked portioned and moved to lower cooler. 2) At front counter, individual butters (68F – Cold Holding). Per employee out of cooler more than 4 hours. See stop sale.