High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly flying in kitchen at cookline.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Inside reach-in freezer at cookline: Open bag of raw chicken stored on wire shelf directly above box containing frozen churros. Manager moved the bag of raw chicken to the bottom shelf during this inspection. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Inside reach-in freezer at cookline: Open pan of raw chicken wings stored on wire shelf directly above raw fish and raw pork. Manager moved the raw chicken wings to the bottom shelf during this inspection. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler near cookline: raw steak (58F – Cold Holding). Employee at cookline stated she had the steak out approximately 30 minutes prior. Inspector had employee place the steak into a freezer to rapidly cool to 41F. Inside reach-in freezer inside storage shed: chicken (60F – Cold Holding). Employee at cookline stated she was working with the chicken at approximately 10am, then placed it back into the freezer and the door did not close properly. Inspector had employee place the chicken on a tray and move it to another freezer to rapidly cool to 41F. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside pan on shelf at cookline: beef (86F – Hot Holding). Employee stated the beef has been held at the cookline for approximately 45 minutes. Employee voluntarily discarded the beef. **Corrective Action Taken**