High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. House made Kimchi stored in the walk in cooler with a date mark of 6/27. Chef discarded the kimchi.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw shrimp then changed their gloves and handled clean equipment without washing their hands. Employee removed the equipment to be sanitized, washed their hands and put on new gloves. **Corrective Action Taken**

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Kimchi stored in the walk in cooler with a date mark of 6/27. Chef discarded the kimchi.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh garlic in honey (70F – Cold Holding) stored in the preparation area at room temperature. Chef stated the garlic in honey had been stored at room temperature for more than 4 hours. Chef discarded the garlic in honey.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in honey (70F – Cold Holding) stored in the preparation area at room temperature. Chef stated the garlic in honey had been stored at room temperature for more than 4 hours. Chef discarded the garlic in honey.