High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Kitchen-Oven; cooked chicken (161F – Cooking) Per operator just completed cooking process. Advised operator to complete cooking of poultry to 165+F. Operator turn on stove to complete cooking process **Corrective Action Taken**

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. Kitchen; Employee handled cellphone then handled clean equipment without washing hands first Advised employee who washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Cookline; Employee handled raw chicken then applied sanitizer to hands and proceeded to handle clean utensils without washing hands Advised employee who washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Operating with an expired Division of Hotels and Restaurants license. License expired on December 01, 2024 at beginning of inspection. Operator provided renewed license at the end of inspection **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline Reach in Cooler; Raw portioned chicken in bag and raw portioned beef in bags stored in same container Advised operator who fixed **Corrected On-Site** **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. Steam Table; cooked plantains (125F – Hot Holding); cooked beans (119F – Hot Holding) Per operator held on steam table for approximately half an hour. Advised to reheat to 165+F. Operator moved o stove top **Corrective Action Taken**