High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cooked Chicken (150-155F – Cooking) Temperature taking right when removed from grill. Chef placed back on grill and cooked to 168F. **Corrected On-Site** **Warning**

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from working with raw chicken to cooked rice without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw beef stored above containers of raw fish and raw Pork in Atosa 4 Drawers under grill and Flat Top. Chef inverted. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top- ; Cooked Pork (61F Cold Holding); Sliced Cheese (60F Cold Holding); Premade Cuban Sandwiches (62F) Cold Holding) Salsa (61F Cold Holding) / Lower reach in- ; Cooked Pork (62F – Cold Holding). per chef food items in unit less than 4 hours from walk in cooler. Items not prepared or portioned today. Chef add ice to quick chill and moved some of the items back in walk in cooler. **Corrective Action Taken** **Warning**