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. Observed employee touch their hat and then without changing their gloves or washing their hands scooped mushrooms and onions for a customers order with their hands. Employee washed their hands and changed their gloves. **Corrected On-Site**

High Priority – Food with mold-like growth. Observed container of moldy strawberries in the walk in cooler. Operator discarded. See stop sale. **Corrected On-Site**

High Priority – Non-food grade paper/paper towel used as liner for bacon on the cook line. Operator removed paper towels. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and smoked salmon stored in the cook line flip top cooler in the back making it so the items can drip into ready to eat foods. Operator stored properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed left cooler) shrimp (57F – Cold Holding); salmon (58F – Cold Holding); cut tomatoes (60F – Cold Holding); right cooler) cheese (55F – Cold Holding); raw pork (55F – Cold Holding); raw ground beef (56F – Cold Holding) on the cook line. As per operator, items were prepped and portioned approximately 2.5 hours ago. Operator placed all items to quick chill in the walk in cooler. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed egg (121F – Hot Holding) on the cook line under a food warmer. As per operator, item was placed under warmer approximately 30 minutes ago. Operator placed item on Time as a Public Health Control and held for no more than 4 hours. **Corrected On-Site**