High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. On the salad section, observed employee work with ready to eat raw tuna and then switched to a different order and handled ready to eat carrots and cheese for salad. New order did not contain raw proteins. Discussed with operator hand wash and gloves change is needed between working with raw tuna and ready to eat vegetables. Employee washed hands and changed gloves.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the cooler below the cook top, observed raw ground beef stored above whole muscle beef. Operator rearranged for proper store. **Corrected On-Site**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Employee switched from working with raw food to ready-to-eat food without washing hands. On the salad section, observed employee work with ready to eat raw tuna and then switched to a different order and handled ready to eat carrots and cheese for salad. New order did not contain raw proteins. Discussed with operator hand wash and gloves change is needed between working with raw tuna and ready to eat vegetables. Employee washed hands and changed gloves. In the walk in cooler on speed rack, Observed raw salmon in 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.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the pizza station reach in cooler, observed mozzarella cheese (54F – Cold Holding); cut tomatoes (53F – Cold Holding); cooked sausage (51F – Cold Holding). Operator stated foods were moved from walk in cooler around 10am. Operator decided to go on time control and toss food away at 2pm. Operator time marked food. **Corrective Action Taken**