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. Observed chef handle garbage can with soiled bag then touched clean utensils; no hand wash. Chef washed hands. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw fish stored portioned in pan above cooked sausage portioned in pan. Chef stored properly. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On metal tray on top of rice warmer: cooked chicken (95F – Hot Holding) As per chef stored since 20 mins. At hot box: Cooked Bourbon chicken (126F – Hot Holding) As per chef stored since 25 mins. Under prep table across from grill: Cooked Bourbon chicken (84F – Hot Holding) As per chef stored since 30 mins. At steam table: chicken (120F – Hot Holding) As per chef stored since 15 mins; cooked potatoes (106F – Hot Holding) As per chef stored since 10 mins. Advised chef to reheat all items to 165F and keep hot at 135F or higher. **Repeat Violation** **Admin Complaint**