High Priority – Employee switched from working with raw food to ready-to-eat food/ clean equipment and utensil without washing hands. Observed chef handle raw salmon then handled clean utensil and pot; no hand wash. Chef washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over sliced cheese at double door cooler next to grill. Operator stored properly. **Corrected On-Site**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package stored overnight. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo line: ice bath: cut lettuce (47F – Cold Holding); sliced tomatoes (47F – Cold Holding) As per operator, items stored 2 hours. In ice bath next to stove top: sliced tomatoes (62F – Cold Holding); arugula (66F – Cold Holding) As per operator, items stored for since 1 hour. Items not prepped or portioned today. Operator moved items to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: house made chicken pot pie (150F at 4:15pm – Reheating) As per chef reheated on stove top 10 mins prior; process is finished so he transferred to steam table. Food did not reheat to 165F within 2 hours. Chef reheated to 179F. **Corrected On-Site**