High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In the seafood cooler along the hallway obviously a container of raw white fish stored above ready to eat raw tuna that is served raw. Discussed proper storage with operator. Operator fixed storage. **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the cook line in the middle reach in cooler across from cook top observed raw tuna (48F – Cold Holding). Unable to determine how long raw tuna was higher than 41F. Raw tuna was ready to eat, served raw.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line, salad reach in cooler observed cut cabbage (54F – Cold Holding); cooked noodles (52F – Cold Holding); cooked quinoa (47F – Cold Holding). Operator stated they perform a temperature check at 2pm, cooler also on defrost mode. Operator discarded foods before determining if there was a stop sale. On the cook line in the middle reach in cooler across from cook top observed raw tuna (48F – Cold Holding). Unable to determine how long raw tuna was higher than 41F. Raw tuna was ready to eat, served raw.