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 loading dishes into the dish machine with gloved hands and then while wearing the same soiled gloves, unloaded the clean and sanitized dishes from the machine. Glove change and hand washing was needed.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over blueberry's and strawberries on cooks line. Raw ground beef stored over cut lettuce in tall reach in cooler on cooks line. Educated operator on proper food storage. And provided operator with DBPR Form HR 5030-099 Refrigeration Storage Guide in Spanish. . Repeat from 03-07-2023 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Salmon packaged bearing labeling to remove from packaging prior to thawing, thawed still under reduced oxygen packaging in reach in cooler on cooks line.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs – ambient (75F – Cold Holding); pooled eggs (75F – Cold Holding). Per operator food had been removed from refrigeration 1 hour prior and is being used for service. Discussed Time As Public Health Control with operator. Repeat from 03-07-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table sausage pattyn (107 F – Hot Holding), per operator sausage was cooked 45 minutes prior and placed in double pan on steam table. Operator began reheating.