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. Employee handled dirty dishes, handled cash transaction, then proceeded to prepare drinks without washing hands. Advised operator of proper hand washing. Employee washed hands. **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, raw shrimp (55F – Cold Holding); raw chicken (51F – Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 4 hours. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, raw shrimp (55F – Cold Holding); raw chicken (51F – Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, melted butter (117F -Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item to 165F. Operator placed onto stove to reheat **Corrective Action Taken**