High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fully cooked turkey at tall stainless reach in cooler by cook line, raw pork over sour cream at walk in cooler. Operator stored all products properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top across from stove: sliced cheese (52F – Cold Holding) Observed overstocked above rim of food storage pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion in half and placed in walk in cooler ; keg cooler: seafood chowder (46-47F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved product to main walk in cooler by cook line. **Corrective Action Taken** **Repeat Violation**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam table: meatballs (95F – Hot Holding); black beans (123F – Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed products back on stove to reheat to 165+F **Corrective Action Taken**