High Priority – Container of medicine improperly stored. Bottle of pain reliever on counter beside clean glassware at bar area. Employee removed medication. **Corrected On-Site**

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In 3 door lowboy cooler at make line, house chimichurri w/ garlic (50F – Cooling). Per employee, garlic is sautéed before preparation and chimichurri was prepared and unit from 8-24. See stop sale.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In cookline lower fliptop cooler, portioned rice 75F at 2:40pm (Cooling from approximately 11:00am). See stop sale.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After multiple attempts and priming, bar dishmachine reading 0ppm chlorine. Advised manager to use dishmachine in back for cleaning and sanitizing. **Corrective Action Taken**

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at cookline cracked raw shell eggs and continued handling multiple pans to prepare other items without washing hands and changing gloves. Discussed with manager to translate proper hand washing procedures with employee. **Corrective Action Taken**

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. Dishwasher handling clean sanitized dishware from machine without washing hands after spraying and loading dirty dishware. Reviewed proper handwashing with manager to translate to employee. **Corrective Action Taken**

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee at front ceviche make line washed hands for less than 10 seconds before beginning new task. Reviewed proper procedures with employee to properly wash hands for minimum 10 seconds. **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop lower cooler at cookline, raw shrimp, raw shell eggs, and raw chicken above portioned rice and sauce containers. **Repeat Violation** **Admin Complaint**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at ceviche station handled personal bag and cell phone and continued preparing food orders without washing hands and changing gloves. Reviewed proper procedures with manager to translate to employee. **Corrective Action Taken**

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. See stop sale. In front counter reach in lowboy cooler, 1 piece raw tuna still in vacuum packaging. Per employee thawed more than 4 hours.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table at make line, under no time control, raw shell eggs (82F – Cold Holding); mixed lettuce (74F – Cold Holding). Per employee eggs out of cooler approximately 2 hours and lettuce on table approximately 1 hour. Employee moved both to reach in cooler to rechill. 2) In 3 door lowboy cooler at make line, heavy cream (50F – Cold Holding). Per manager received cold and in unit for 2 days. 2 – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In 3 door lowboy cooler at make line, house chimichurri w/ garlic (50F – Cooling). Per employee, garlic is sautéed before preparation and chimichurri was prepared and unit from 8-24. 3 – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In cookline lower fliptop cooler, portioned rice 75F at 2:40pm (Cooling from approximately 11:00am).

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table at make line, under no time control, raw shell eggs (82F – Cold Holding); mixed lettuce (74F – Cold Holding). Per employee eggs out of cooler approximately 2 hours and lettuce on table approximately 1 hour. Employee moved both to reach in cooler to rechill. 2) In 3 door lowboy cooler at make line, heavy cream (50F – Cold Holding). Per manager received cold and in unit for 2 days. See stop sale. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table at make line, under no time control, cooked corn (95F – Hot Holding). Per employee corn is served warm at room temperature. Corn was heated less than 3 hours. Advised manager to either proper hot hold above 135F, chill for cold holding, or use time control. Manager moved to cooler to chill. **Corrective Action Taken**

High Priority – Toxic substance/chemical improperly stored. Bottle of degreaser hanging on rack above clean cooking pans at cookline. Employee removed degreaser and placed under hand sink. **Corrected On-Site**