High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the cook line, touched his face with gloved hands and grab a cleaned container, inspector instructed to stop and washed hands. **Corrected On-Site**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the bar area, female employee touching cut fruits whit bare hands, (no observable cross contamination observed).

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw sausage balls above cooked grits, manger moved and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee at the cook line wearing gloves, touches soiled surfaces and then grab bread and placed on the grill, Inspector instructed to removed gloves and washed his hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (drawers) 45F), raw sausage 47F, raw beef 43F, raw fish 41F and 44F. At the server area, eggs 44F(moved to freezer 43F). **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At the cook line, grits cakes no time marked, manager marked. **Corrected On-Site**