High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler- Pimento cheese 2/24, honey butter 2/21, garlic butter 2/21 and cooked garlic 2/09 not used within 7 days- see stop sale.

High Priority – Non-food grade paper/paper towel used as liner for food container. At bar area- non food grade paper napkins used to store dried lemon- operator removed. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw beef- operator removed and stored properly.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At burners station cookline- employee handled raw ground beef then proceeded to engage in handling clean equipment without washing their hands- educated operator – employee washed their hands. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At milkshake station- Milk 65F- cold holding , whipped cream 70F- cold holding – food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed under time as a public health control for remaining time . **Corrected On-Site**

High Priority – Toxic substance/chemical improperly stored. At front counter bar shelf- Chemicals blue spray bottle stored over single service spoons **Corrected On-Site**