High Priority – Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Employee frying fish in fryer on cook line and stayed fish was done and put fish in warming unit, large sections of fish only reaching 131F, fish put back in fryer, rechecked at 181F. **Corrected On-Site**

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken with gloved hands then changed gloves and continued to handle bread and other ready to eat foods with washing hands. Same employee also scratching face with gloved hand then continued to make old orders without changing gloves and washing hands.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fritter mix and shredded cheese, raw fish over bags of French fries in reach in coolers on cook line.

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk opened 8/27 in keg reach in cooler at bar

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (44F – Cold Holding); raw chicken (46F – Cold Holding) in front section of reach in cooler drawers under grill on cook line, per manager doors have been consistently open for less then 2 hours. ranch (56F – Cold Holding); sour cream (48F – Cold Holding) in small reach in coolers in service line, per manager doors have been consistently open for less then 2 hours and states all items are usually used up within several hours, manager placed items on time control. milk (45F – Cold Holding) in keg cooler at bar, per manager doors have been open for less then 1 hour. **Corrective Action Taken** **Warning**