High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef stock (54-55F – Cooling) in 2 door cooler at expo line; as per operator food cooked last night; stored covered in the cooler overnight to cool down; food never reached 41 F or below within 6 hours; See Stop Sale

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee working with ready to eat foods and wearing one glove only touching foods with both hands; I asked employee to ware gloves on both hands especially when working with ready to eat foods; employee put gloves on on without washing hands first ; educated; employee washed hands;

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone, checked out customer and started to make drinks, before washing hands; educated; employee washed hands; **Corrected On-Site**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee working with ready to eat foods had only one hand gloved; employee touched cooked shrimp and lettuce; advised to glove both hands; employee put gloves one and washed hands; **Corrective Action Taken**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees numerous times rinsing dishes with plain water skipping the sanitizer; educated; advised to set up three compartment sink;

High Priority – Live, small flying insects found Observed approximately: 4 live fries at front counter bar 3 live flies in the kitchen by three compartment sink Operator started to clean areas **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Pesticide/insecticide labeled for household use only present in establishment. Observed numerous cans of roach spray with instructions saying "household only" under the handwash sink by three compartment sink; removed **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef stock (54-55F – Cooling) in 2 door cooler at expo line; as per operator food cooked last night; stored covered in the cooler overnight to cool down; food never reached 41 F or below within 6 hours; See Stop Sale

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- rice noodles at cook line; since 12:00; advised to time mark