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. – Observed server in bar placing lime wedges on side of drink with bare hands. Instructed employee on proper procedure. Employee grabbed tongs. – Observed cook assembling tacos with barehands touching shells that had previous heat applied with no additional heat being applied. Tacos shells were at 103F at time of observing bare hand contact. Inspector discussed with employee. Employee put on gloves. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-06-05: No one cooking at this time **Time Extended**

High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. – Observed Mango Coleslaw (51F – Cold Holding); Shredded Cheese (52F – Cold Holding); Chopped Egg (54F – Cold Holding); Cut Lettuce (52F – Cold Holding) in reach-in cooler on expo line at 2:30 PM. Temperature has not been taken since 9 AM. Employee started to remove items. – Observed Raw Fish – Grouper (52F – Cold Holding); Sliced Cheeses (Provolone, Cheddar, Swiss) (57F – Cold Holding); Raw Beef – Burgers (53F – Cold Holding);Raw Chicken (52F – Cold Holding); and Raw Shrimp (52F – Cold Holding) in kitchen in 4 drawer reach-in cooler on cook line. Temperature has not been taken since 9 AM. Employee started to remove items. – Observed Raw Shrimp (51F – Cold Holding); Raw Fish – Cod and Grouper (52F – Cold Holding); Calamari (60F – Cold Holding); and Coconut Shrimp (58F – Cold Holding) in reach-in cooler across from fryers. Temperature has not been taken since 9 AM. Employee started to remove items. **Warning** – From follow-up inspection 2024-06-05: Chopped eggs 53F, shredded cheese 47F, in cooler overnight, temperatures not taken this morning **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – Observed Mango Coleslaw (51F – Cold Holding); Shredded Cheese (52F – Cold Holding); Chopped Egg (54F – Cold Holding); Cut Lettuce (52F – Cold Holding) in reach-in cooler on expo line at 2:30 PM. Temperature has not been taken since 9 AM. Employee started to remove items. – Observed Raw Fish – Grouper (52F – Cold Holding); Sliced Cheeses (Provolone, Cheddar, Swiss) (57F – Cold Holding); Raw Beef – Burgers (53F – Cold Holding);Raw Chicken (52F – Cold Holding); and Raw Shrimp (52F – Cold Holding) in kitchen in 4 drawer reach-in cooler on cook line. Temperature has not been taken since 9 AM. Employee started to remove items. – Observed Raw Shrimp (51F – Cold Holding); Raw Fish – Cod and Grouper (52F – Cold Holding); Calamari (60F – Cold Holding); and Coconut Shrimp (58F – Cold Holding) in reach-in cooler across from fryers. Temperature has not been taken since 9 AM. Employee started to remove items. **Warning** – From follow-up inspection 2024-06-05: Chopped eggs 53F, shredded cheese 47F, see stop sale Nothing in 4 drawer cooler on cook line **Time Extended**