High Priority – Dented/rusted cans present. At rear storage area 2 cans of sliced jalapeños.See stop sale.

High Priority – Employee handled face mask then engaged in handled utensils and single-service items without washing hands. Advised operator to have employee wash hands **Corrective Action Taken**

High Priority – Nonfood-grade containers used for food storage – direct contact with food. At prep area bread being stored and making direct contact with a non food grade plastic to go bag. Operator removed item from bag. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw mechanically tenderized Steak stored over raw pork. Operator relocated steak to a spot below raw pork. **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. At fry station time as a public health control used for plantain and Plantain time expired

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At fry station time as a public health control used for plantain and Plantain time expired See stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table steak (98F – Hot Holding) operator stated that product was stored for approximately 30 minutes. operator corrected by reheating steak to 165F **Corrected On-Site**

High Priority – Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At cook line observed employee reheating Cooked peas and carrots 100F – reheating for hot holding on steam table. Operator removed peas and carrots to be reheated to 165F **Corrective Action Taken**