High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Gloved employee pull up pants, then continue preparing an order of cheese and fried fries, using same gloves. After instructed employee discarded gloves and washed hands. **Corrected On-Site**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went outside, using back entrance door, then came back to continue cutting washed vegetables, wear gloves without washing hands first, after instructed, employee disrcarded gloves and washed hands. **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. One door cooler- mahi mahi- thawed on package , manager doesn't know the time. See Stop sale. **Repeat Violation**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Expo station-steam table-Expo station-1) flip top- lower cooler-; pico de gallo (52F – Cold Holding); house made spicy thousand sauce (50F – Cold Holding); sour cream (48F – Cold Holding) -Cook line flip top-right side-; sliced cheese (50F – Cold Holding); mix shredded cheese (58F – Cold Holding); salsa (50F – Cold Holding) Per employee food held less than 4 hours, ice added in all containers for a quick chill. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clam chowder (117-120F – Hot Holding), per employee food hot held less than two hours. Reheated on stove to 169F. **Corrected On-Site**