High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. fried chicken (145F – Cooking); employee fried chicken and placed inside hot drawers; temperature not 165 F or above instantaneously; manager returned food back to fryer; rechecked to 170 F **Corrected On-Site**

High Priority – Employee switched from working with raw food to touching clean utensils – employee touching raw burgers with bare hands, placed on flat top, and touched clean container lids to cover back the product without washing hands first; touched raw chicken placed in frying basket , grabbed bag of fries to drop inside fryer without washing hands first ; manager trained; employee washed hands; **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw chicken tenders over fries in reach in freezer at frying station- foods not commercially packaged Stored properly **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (178-112F – Hot Holding); in steam table at the back of the kitchen Food not stirred; food stirred; rechecked to 147 F; **Corrective Action Taken**