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 employee washing dirty dishes and then retrieved clean dishes from quaternary sanitizer without removing gloves and washing hands. Educated operator, employee washed hands. **Corrective Action Taken**

High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. Observed Raw scallops over fully cooked mussels at cook line drawer cooler. Operator stored products properly. **Corrected On-Site**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed Clam chowder made 10/24, stir fry sauce (cooked ginger and garlic) 10/26, scampi sauce (cooked onion and garlic) 10/25, pulled pork 10/27 at walk in cooler.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. at grill station: clarified butter (118F – Hot Holding) Per operator, out of temperature for approximately 15 minutes. Advised operator to use time control. Advised operator to time stamp product for remaining 3.75 hours. Time control procedure emailed to operator.