High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then clean equipment without washing their hands. The employee was informed and properly washed their hands.

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

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked fish in the walk in cooler. Chef removed the ground beef. **Corrected On-Site**

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. The following items were stored in the walk in cooler with date marks of, butter milk brine 1/21, Cooked pasta 2/8 chicken stock 2/10. Chef discarded the items.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. The following items were stored in the walk in cooler with date marks of, butter milk brine 1/21, Cooked pasta 2/8 chicken stock 2/10. Chef discarded the items

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw (51 F – Cold Holding); Potato salad (52F – Cold Holding) Coleslaw stored stacked in a pan in the top of the reach in cooler in the front corner area. Chef stated the items were stored in the reach in cooler for approximately 1 hour. Chef placed the items in the bottom of the reach in cooler. **Corrective Action Taken**