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 emoloyee load dish machine with soiled dishes while wearing gloves and then proceeded to handle clean and sanitised dishes without a glove change and proper hand washing. Discussed with operator proper handwashimg and glove change. **Corrective Action Taken**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over salmon in reach in drawers on cooks line. Observed operator correct violations in order to meet inspection standards. **Corrected On-Site**

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler 9 quarts conch soup with a preparation date of 07-06-2026; exceeding 7 day date marking requirements

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler 9 quarts conch soup with a preparation date of 07-06-2026; exceeding 7 day date marking requirements

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On wait station counter sliced watermelon (58 F – Cold Holding), per operator less than one hour. Operator placed in deep pans inside ice bath to cool and properly cold hold. **Corrected On-Site**