High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Yum Yum Sauce (ingredients include fresh garlic and oil) dated 22/03 – see stop sale.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on – operator instructed employee on proper glove changing and hand washing – employee removed gloves and washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station display case – krab (45F – Cold Holding) not portioned or prepared today held under 1 hour in display case with no sliding door – operator moved to freezer for quick chill. Recheck krab 34F.. hibachi carts – fresh whole eggs (61F – Cold Holding) removed from walk in cooler under 1 hour to be held at room temperature- operator returned to walk in cooler – reviewed Time procedures and emailed copy to operator. **Corrected On-Site**