High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At steam table: raw chicken (158F – Cooking) As per chef, removed from grill approximately 1 min to store for service. Cooked chicken did not reach a minimum internal temperature of 165F. Chef placed on grilled chicken to cook to 165+F. **Corrective Action Taken**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw ground beef then began to handle clean reach in cooler door; no hand wash. Advised manager to clean and sanitize reach in cooler door; employee washed hands. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked mushrooms (126F – Hot Holding) As per operator, stored approximately 30mins. Operator placed to reheat to 165+F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**