High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored behind raw steak in reach-in cooler at cook line. Operator rearranged items to prevent cross contamination. **Corrected On-Site** **Repeat Violation**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at front counter – Cold Holding: sliced tomato 44 F, kimchi 48 F, cooked chicken wing 48 F, shredded cheese 52 F. Operator moved items to walk-in freezer to cool down, re temp: cooked chicken wing 41 F, sliced tomato 40 F, kimchi 42 F, shredded cheese 43 F. Recommended operator to inspect reach-in cooler at front counter. **Corrected On-Site** **Repeat Violation**