High Priority – – From initial inspection : High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish two door cooler end of cook line Removed. **Corrected On-Site** **Warning** – From follow-up inspection 2024-05-17: At flip top cooler unit at the end of cook line: Raw beef stored over cooked chicken wings in metal pans. Operator stored properly. **Admin Complaint** **Corrected On-Site**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (79F – Cold Holding) on cook line. Not prepped or portioned. Out less than four hours. Placed in cooler. Discussed TPHC with chef. Emailed document. **Warning** – From follow-up inspection 2024-05-17: Cold holding unit next to double door reach in cooler on cook line: bags of cooked pasta (55F – Cold Holding) As per operator, taken from cooler from 3pm. Items over stacked. Operator discarded over-stacked portion. Flip top cooler at the end of cook line: Swiss cheese(55F – Cold Holding); bags of pork belly(50F – Cold Holding) As per operator, taken from cooler from 3:30pm. Operator removed items to quick chill. **Admin Complaint** **Corrective Action Taken**