High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup (68F – Cooling);in reach in cooler#2 at cook line; as per operator food cooked last night and left outside overnight; food placed inside cooler in the morning; educated on cooling methods and process See Stop Sale; **Repeat Violation** **Admin Complaint**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees put gloves on before washing hands and started to handle clean food containers and the other started to porting foods; Educated and employees washed hands **Corrected On-Site**

High Priority – Operating with an expired Division of Hotels and Restaurants license.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fried tofu in cooler #2 at cook line Raw duck and lobster tails over sauces in walk-in cooler Reversed **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup (68F – Cooling);in reach in cooler#2 at cook line; as per operator food cooked last night and left outside overnight; food placed inside cooler in the morning; educated on cooling methods and process See Stop Sale;