High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator crack raw eggs then handle clean utensil to scoop cooked rice, handled clean utensil to scoop seasoning; serve food; no hand wash. Advised operator to wash hands.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: egg drop soup (125F – Hot Holding) As per operator, cooked more than 4 hours prior; See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler:; cooked pork (50F – Cold Holding); cooked shrimp (50F – Cold Holding) As per operator, items removed from walk in cooler approximately 3 hours prior. Not prepared or portioned today. Advised operator to return to walk in cooler to quick chill.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: egg drop soup (125F – Hot Holding) As per operator, cooked more than 4 hours prior; See stop sale. At steam table: cooked broccoli (82F – Hot Holding) As per operator cooked 1 hour prior. Operator removed to be reheated to 165F.