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 was handling drain pipe used to drain flip top cooler and without washing hands resumed with touching containers of food in flip top. Discussed with operator employee washed hands. **Corrected On-Site** **Warning**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee picked up Flip top cooler lid stored on ground and placed on top of flip top cooler without cleaning and sanitizing spoke with operator for employee to wash and sanitize. **Warning**

High Priority – Live, small flying insects found 1 live small flying insects found at bar landing on bar top. Discussed with operator to kill clean and sanitize. 1 live small flying insect In kitchen by managers office discussed with operator to kill clean and sanitize. **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw tuna stored over bread, sauces, cut lettuce, operator corrected storage. **Corrected On-Site** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground beef stored over whole muscle steak operator corrected storage of products. **Corrected On-Site** **Warning**

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 packages of Commercially processed reduced oxygen packaged 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. See stop sale **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler coleslaw (56F – Cold Holding); garlic sauce (53F – Cold Holding); palm hearts (55F – Cold Holding); blue cheese (56F – Cold Holding); chicken stock (56F – Cold Holding); cut Brussels (56F – Cold Holding); Mac and cheese (57F – Cold Holding); shrimp dip (58F – Cold Holding); heavy cream (50F – Cold Holding); cut lettuce (56F – Cold Holding); cooked shrimp (61F – Cold Holding); cooked lobster (57F – Cold Holding); cheesecake (59F – Cold Holding); pork dumplings (61F – Cold Holding); raw shrimp (53F – Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F – Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale **Repeat Violation** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler coleslaw (56F – Cold Holding); garlic sauce (53F – Cold Holding); palm hearts (55F – Cold Holding); blue cheese (56F – Cold Holding); chicken stock (56F – Cold Holding); cut Brussels (56F – Cold Holding); Mac and cheese (57F – Cold Holding); shrimp dip (58F – Cold Holding); heavy cream (50F – Cold Holding); cut lettuce (56F – Cold Holding); cooked shrimp (61F – Cold Holding); cooked lobster (57F – Cold Holding); cheesecake (59F – Cold Holding); pork dumplings (61F – Cold Holding); raw shrimp (53F – Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F – Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale In kitchen on prep table butter sauce (53F – Cold Holding) per operator products removed from refrigerator approximately 30 minutes ago and left at room temperature until used to prepare sauce. Not prepared or portioned today . Discussed with operator who moved sauce back to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked artichoke (125F – Hot Holding) per operator product cooked approximately 1.5 hours ago and held on steam table discussed hot holding with operator who moved product to stove to reheat to 165+F On expo table butter (90F – Hot Holding) per operator products not is heated on stove and held at room temperature on expo table until used discussed with operator who added to time is a public health control. **Corrected On-Site** **Warning**