High Priority – – From initial inspection : 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** – From follow-up inspection 2026-08-12: At fryer area: raw chicken (123F – 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 some of the chicken to cook to 165+F. **Admin Complaint** **Corrective Action Taken**

High Priority – – From initial inspection : 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** – From follow-up inspection 2026-08-12: Observed chef handled raw chicken, peeled glove off then began to handle clean cooked chicken hot holding rack for front counter; no hand wash. Advised chef to wash hands and clean and sanitize. **Admin Complaint**