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. Observed dishwasher handle soiled pots and then immediately begin to remove clean equipment from dishwasher. Reviewed handwashing requirements with operator.

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. Observed cook pick up rag from floor and then immediately handle in use food storage containers without first washing hands. Reviewed handwashing requirements with cook. Cook 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 employee wash soiled pots without the use of sanitizer, place on floor, and then place into storage for future use. Reviewed sanitizing requirements with employees and operator. Employee rewashed and sanitized pots. **Corrected On-Site**

High Priority – Metal stem-type thermometer soiled. Employee cleaned. **Corrected On-Site**

High Priority – Raw animal food stored over or with unwashed produce. Raw mahi mahi fish stored over unwashed limes and avocados in kitchen reach in cooler. Operator reorganized. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in hallway reach in cooler.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.