High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at front bar use bare hands to place slice lemon in alcohol drink.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed batter dip with eggs and milk used for fried fish at 67F. Employee stated items stated it had been out in use for 1 hour. Employee removed it from use to make a new batch. Observed butter cups at wait staff area of kitchen at 63F. Operator stated butter was removed from reach-in cooler 1 hour prior. Operator then returned butter to reach-in cooler. **Corrected On-Site** **Corrective Action Taken**

High Priority – Toxic substance/chemical improperly stored next to clean dish at wait station in kitchen.