High Priority – Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At cook line, mani mahi (110F – Cooking). Cooked mahi-mahi did not reach internal temperature of 145F. Advised operator to cook mahi-mahi to a internal temperature to 145F for 15 seconds. Cook placed item back on grill to cook to proper temperature. **Corrective Action Taken**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line. Employee put on gloves after handling raw food without washing hands. Advised operator of proper handwashing.

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching soiled clothing then proceeding to touch ready to eat foods without washing hands. Advised operator of proper hand washing.

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 cook line, cook using bare hands touching ready to eat sliced tomatoes, lettuce, toasted buns not being heated without an approved AOP. Advised operator of proper procedure for bare hand contact.