High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine(Chlorine 0ppm)

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. At salad prep station employee grabbed lettuce and blueberries with bare hand to make salad. Advised operator to wash hands and put on gloves when handling ready to eat food. Observed employee touch sandwich bun with bare hands. Advised employee to wash hands and wear gloves when handling ready to eat food.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Beef over tortillas at walk in cooler. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Raw beef patties over raw oysters reach in freezer in back prep area. Operator stored properly. **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F – Cold Holding); Roast beef (52F – Cold Holding); sour cream (54F – Cold Holding); half and half (52F – Cold Holding); beef (54F -Cold Holding); sliced cheese (52F – Cold Holding); cooked broccoli (54F – Cold Holding) salmon (56F – Cold Holding); cooked chicken wing (56F – Cold Holding); Mahi (53F – Cold Holding); cooked shrimp (52F – Cold Holding); crab cake mix (53F – Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F – Cold Holding); Roast beef (52F – Cold Holding); sour cream (54F – Cold Holding); half and half (52F – Cold Holding); beef (54F -Cold Holding); sliced cheese (52F – Cold Holding); cooked broccoli (54F – Cold Holding) salmon (56F – Cold Holding); cooked chicken wing (56F – Cold Holding); Mahi (53F – Cold Holding); cooked shrimp (52F – Cold Holding); crab cake mix (53F – Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale. Cookline flip top:; shredded lettuce (56F – Cold Holding); salad station flip top: shredded cheese (48F – Cold Holding); sliced cheese (48F – Cold Holding) Flip top by dish machine: coleslaw (67F – Cold Holding); sliced tomatoes (61F – Cold Holding); coleslaw tub (52F – Cold Holding); sour cream (60F – Cold Holding) Pull out drawer cook line: shredded cheese (50F – Cold Holding); sliced cheese (48F – Cold Holding); half½ (60F – Cold Holding); chicken wing (55F – Cold Holding); cooked rice (56F – Cold Holding) Per operator all products not prepared or portioned today. Per operator all products out of temperature for approximately 1 hour. Advised operator to ice down all products.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Au ju (roasted beef) (86F – Hot Holding) At cook line observed in pan on stove with no flame,operator turned on stove to reheat to 165+F. Beef steam table: white rice (120F – Hot Holding) per operator item out of temperature for approximately 30 minutes, operator returned item to steamer to reheat to 165+F. **Corrective Action Taken**