High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands and rub hands 3-5 seconds. And proceed to put on gloves. Instructed employee to rewash hands for 10-15 seconds **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw shrimp not in original packaging stored above cooked potatoes, cooked chicken in opened packaging in cook line reach in freezer, operator reorganized **Corrected On-Site**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw mahi stored fully thawed in commercially packaged reduced oxygen packaging with a label indicating to be removed before thawing.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (60F -Cold Holding); cooked onions (70F- Cold Holding) being held on top of pans in flip to section of cook line flip top cooler. Operator states items have been out for 2 hours. Operator moved to reach in freezer to quick chill. Retook temperatures at 48F,42F **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (110F – Hot Holding). Pan of sausage being held on top of pans in steam table with no temperature control, operator states pan has been above steam table for approximately 30 minutes. Operator heated to 165F and placed properly inside of steam table **Corrected On-Site** **Repeat Violation** **Admin Complaint**