High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection, observed raw chorizo stored over containers of salsa in walk-in cooler.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Upon inspection, observed container of raw chicken stored over container of raw beef in reach-in cooler in prep area.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed shredded cheese 47f, precooked chicken wings 47f, breaded chicken tenders 47f, jalapeño poppers 49f, shredded parmesan 50f, feta cheese 46f in upper make bar cooler # 2 less than 4 hours per employee. Also observed, breaded shrimp 46f, cooked pork 47f, raw diced tilapia 46f, raw bacon 48f in lower make bar cooler # 2 less than 4 hours per employee. Also observed raw steak 45f in grill low boy cooler, less than 4 hours per employee. Also observed queso 68f, less than 4 hours per employee. All items were moved to walk-in cooler for cooling during inspection. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed cooked chicken 117f, cooked shrimp 104f on cook line grill area. Less than 4 hours per employee. Advised manager food needed to be reheated to 165f before hot holding. Employee began reheating food during inspection. **Corrective Action Taken**