High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At fryer area: raw chicken (118F – Cooking) Observed chef remove cooked chicken from fryer and placed on hot holding rack for storage. Chicken did not cook to a minimum of 165F. Operator removed chicken to cook to 165+F. **Corrective Action Taken** **Warning**

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter: cooked rice (110F at 10:45am; 110F at 11:15am- Cooked Cooling) As per operator, cooling since 9:00am Product did not cool from 135F to 70F within 2 hours. Operator reheated to 169F to restart cooling process. **Corrective Action Taken** **Warning**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handled raw chicken, peeled glove off then began to handle clean bucket; no hand wash. Observed employee touch forehead and clothes then began to handle mittens to handle baskets of cooked chicken and clean fryer basket; no hand wash. Employee washed hands. **Corrective Action Taken** **Warning**

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothes then handled bottles of sauces; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**

High Priority – Live, small flying insects found. Observed 1 fly landing on pans at raw chicken breading area then landing on clean lids and clean fryer basket handle. 2 live flies landing on clean pans at prep area near walk in cooler. **Admin Complaint**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter make table: shredded lettuce (46F at 11:08am- Ambient Cooling) since 7am; sliced cheese (51F at 11:08am- Ambient Cooling) since 7am; shredded cheese (52F at 11:08am- Ambient Cooling) As per operator and label, cooling since 7am. At walk in cooler: coleslaw (46F at 11:30am- Ambient Cooling) As per operator and label, cooling since 6:51am. Products did not cool to 41F within 4 hours. See stop sale. **Warning**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter make table: shredded lettuce (46F at 11:08am- Ambient Cooling) since 7am; sliced cheese (51F at 11:08am- Ambient Cooling) since 7am; shredded cheese (52F at 11:08am- Ambient Cooling) As per operator and label, cooling since 7am. At walk in cooler: coleslaw (46F at 11:30am- Ambient Cooling) As per operator and label, cooling since 6:51am. Products did not cool to 41F within 4 hours. See stop sale. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: mashed potatoes (122F – Hot Holding) As per operator, stored since 1.25hrs. Operator discarded. **Corrected On-Site** **Warning**