High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed 2 employees drinking water on cook line while engaging in food preparation and handling clean food equipment without washing hands first.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw sausage and par cooked chicken at flip top reach in cooler at cook line. Operator removed. **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. Observed at opened flip top cut lettuce (47F); cut cut Cole slaw (47F); ranch dressing (48F); sliced ham (49F)- cold holding per operator food no prepped or portioned today and left over night, out of temperature for more than 4 hours see stop sale. Commercially processed reduced oxygen packaged mahi 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. See stop sale

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at opened flip top cut lettuce (47F); cut cut Cole slaw (47F); ranch dressing (48F); sliced ham (49F)- cold holding per operator food no prepped or portioned today and left over night, out of temperature for more than 4 hours see stop sale. **Repeat Violation** **Admin Complaint**