High Priority – – From initial inspection : High Priority – Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon 113f, cook said it was ready, customer didn't requested undercooked p, placed back on grill, 145f **Corrected On-Site** **Warning** – From follow-up inspection 2023-10-31: Closed for paint and light remodel, no cooking **Time Extended**

High Priority – – From initial inspection : 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. Employee washing dishes then he grabbed clean dishes, explained to him and he washed hands **Corrected On-Site** **Warning** – From follow-up inspection 2023-10-31: Unable to see because they are closed for paint and light remodel **Time Extended**

High Priority – – From initial inspection : High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Grabbed raw chicken, washed hands for 6 seconds then grabbed cooked chicken, explained to her and she washed hands properly **Corrected On-Site** **Repeat Violation** **Warning** – From follow-up inspection 2023-10-31: Unable to see because they are closed for paint and light remodel **Time Extended**

High Priority – – From initial inspection : High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cilantro for garnish and putting tomatoes on sandwiches, explained to them and they washed hands **Corrected On-Site** **Warning** – From follow-up inspection 2023-10-31: Closed for light and paint remodel, no cooking **Time Extended**