High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handling dirty dishes and glasses, handle clean dish ware, no handwash. Spoke with dishwasher about proper handwashing techniques, employee washed hands before continuing work. **Corrective Action Taken**

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 in walk-in cooler – three filets tilapia.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well at entrance to cook line cooked corn grits (115F – Hot Holding); cooked sausage gravy (103F – Hot Holding); cooked oatmeal (109F – Hot Holding); hollandaise with butter (114F – Hot Holding) for approximately 1 hour per operator. Operator returned foods to stove for rapid reheating. **Corrective Action Taken**