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. Employee at salad station placed salad into a foam takeout container with bare hands. Manager had employee stop, wash hands, and put on gloves during this inspection. Inspector provided manager with bare hand contact handout via email during this inspection. **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Carton containing raw shell eggs stored on wire shelf above pan containing seafood salad inside walk-in cooler. Manager removed raw shell eggs from area during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One pan of fish thawing in standing water on counter near dish machine at 65F. One pan of alligator meat thawing in standing water on counter near dish machine at 59F. Manager stated both have been on counter for less than one hour and placed them into the freezer to cool to 41F. **Corrective Action Taken**

High Priority – Toxic substance/chemical improperly stored. Spray bottle containing bleach stored on prep table beside container of salt near pizza oven. Employee removed spray bottle from prep table during this inspection. Three aerosol cans contained bug poison stored on shelf against a bag of croutons in dry storage area. Manager moved all cans of bug spray to the chemical storage shelf during this inspection. **Corrected On-Site**