High Priority – Employee switched from working with raw food to clean dishes without washing hands. Employee handled raw beef and proceeded to handle clean plates on cook line without washing hands.

High Priority – Employee washed hands with no soap. Employee entered kitchen from outside, rinsed hands with water and proceeded to handle food and clean plates on the cook line. Manager had employee wash hands and change gloves. **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top of beer kegs in walk-in cooler. Employee moved chicken to another shelf. Raw chicken stored over raw beef in reach-in cooler next to back door. Employee moved chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on prep table next to kitchen warmer: salsa (44F – Cold Holding). Employee stated salsa placed on prep table thirty minutes prior to temperature being taken. Employee added ice to ice bath to reduce temperature to 31F. Item stored on kitchen prep table next kitchen ice machine: crab (51F – Cold Holding). Employee stated crab placed on table thirty minutes prior to temperature being taken. Employee placed crab in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in cook line steam table: queso (123F – Hot Holding). Employee stated queso reheated and placed in steam table one hour prior to temperature being taken.