High Priority – Non-food grade paper/paper towel used as liner for food container. At prep kitchen reach in cooler- non foodie grade paper napkins/ towels used in direct contact with fish – operator removed. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored in same container as ready-to-eat food. At rescue in cooler – smoked salon stored over cooked lobster. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers by cook line- raw ground beef 47-52F- cold holding, raw chicken 47-52F- cold holding, raw fish 47-52F- cold holding, raw shrimp 47-52F- cold holding, cooked chicken 46-52F- cold holding, chopped lettuce 47-59F- cold holding, sliced tomatoes 47-59F- cold holding – food not prepared or portioned today- food out of temperature for 2 hours- operator placed on ice to quick chill. At reach in cooler on cook line- lobster ravioli 60F- cold holding, food not prepared or portioned today- food out of temperature for 1 hour- operator placed on ice to quick chill. **Corrective Action Taken** **Warning**