High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee placed raw chicken tenders into deep fryer, employee removed tenders and place on customers plate saying it was ready chicken tenders (151F – Cooking) discussed with operator employee placed chicken tenders back into fryer chicken tenders (193F – Cooking) **Corrected On-Site** **Warning**

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken tenders and without washing hands employee handled clean and sanitized plate, discussed with operator employee washed hands. **Corrected On-Site** **Warning**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In walk in freezer non commercially packaged raw beef stored directly above open box of donut holes, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler portioned plastic wrapped lasagna (46F – Cold Holding) per operator product not portioned or prepared today and held in unit overnight see stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler portioned plastic wrapped lasagna (46F – Cold Holding) per operator product not portioned or prepared today and held in unit overnight see stop sale. In ice bath on kitchen table buttermilk (51F – Cold Holding) per operator product not portioned or prepared today and held in ice bath for approximately 30 minutes, discussed with operator who chose to move product to time is a public health control. In reach in cooler cooked wings (46F – Cold Holding); raw chicken (45F – Cold Holding); raw fish (45F – Cold Holding); cooked ribs (51F – Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 2 hours, discussed with operator who moved products to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**