High Priority – Observed Employee began handling clean equipment or utensils, without first washing hands. Discussed with employee food handler must wash hands before beginning work. Employee placed equipment in dirty dishes and washed hands properly . **Corrective Action Taken**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. In the reach in cooler across from cook line, Observed 6 packs of fully thawed raw salmon in 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.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. house-made frosting contains butter (70F – Cold Holding). Dated 7/14. Establishment is making frosting in house with a butter blend.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the server prep, observed housemade salsa (63F – Cold Holding); sour cream (57F – Cold Holding). Operator stated foods have been out of cold holding an hour prior to inspection. Discussed time control with operator and provided form. Operator decided to go on time control and time marked foods. house-made frosting contains butter (70F – Cold Holding). Dated 7/14. Establishment is making frosting in house with a butter blend. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the steam table, observed beans (130F – Hot Holding); chicken dumplings (118F – Hot Holding); chili soup (119F – Hot Holding). Operator stated foods were reheated on the cooktop and then placed on the steam table less than an hour ago prior to inspection. Operator stirred foods and turned up heat. **Corrective Action Taken**