High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and face with gloved hands the;continued to make food orders without changing gloves and washing hands between tasks.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of fully thawed out raw tuna in walk in cooler. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (51F – Cold Holding); raw shrimp (55F – Cold Holding); raw beef (61F – Cold Holding) in reach in cooler drawer on cook line next to grill in kitchen, per manager drawer has been consistently open for less then 2 hours, ice placed on items, all items retemped below 41F **Corrected On-Site** **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. quinoa (122F – Hot Holding) in warming unit under counter on make line in kitchen, per manager quinoa was placed in warmer less then 1 hour prior, temperature of warmer turned up. vegtable stock (122F – Hot Holding) in pot on cook line on stove, per manager heat was turned off less then 1 hour prior, heat turned back on, retemp 211F **Corrective Action Taken**