High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee breading raw chicken- removed gloves transitioned to handling fried zucchini fries into a mixing bowl. Educated employee on proper handwashing procedures.

High Priority – Operating with an expired Division of Hotels and Restaurants license. Expired since 12/1/2023 **Repeat Violation** **Admin Complaint**

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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler cook line: Pepperjack sliced cheese 54F (Cold Holding) as per operator food not portioned or prepared today. Per operator, cheese out of temperature for approximately 5 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at flip top cooler. sliced tomatoes (54F @2:10pm – Cooling since 9:14am – 57F @3:11pm); diced tomatoes (44F @2:10pm – Cooling since 9:14am – 55F @3:11pm) see stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at breading station – butter milk (52F – Cold Holding); flip top cooler cook line: Pepperjack sliced cheese 54F (Cold Holding) as per operator food not portioned or prepared today. As per operator buttermilk out of temperature for approximately 3 hours. Operator placed buttermilk on ice bath. Per operator, cheese out of temperature for approximately 5 hours. See stop sale.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Buffalo and Lemmon pepper sauce(butter) Korean bbq sauce(oil and garlic) As per operator out of temperature 3.5 hours. Operator placed time stamp for remainder 30 minutes. **Corrected On-Site**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at flip top cooler. sliced tomatoes (54F @2:10pm – Cooling since 9:14am – 57F @3:11pm); diced tomatoes (44F @2:10pm – Cooling since 9:14am – 55F @3:11pm) see stop sale.

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink with splitter attached.