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 front area, male employee touch cooked chicken and egg rolls with bare hands to check temperature. Employee fried chicken and egg rolls, chicken 159F, egg rolls 166F.

High Priority – Employee washed hands with no soap. Male employee rinsed hands with cold water and immediately after started wearing gloves and handled clean utensils.

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cook line spoon in 86F water, manager discarded the water. **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed raw shell eggs stored above sauce bucket. Also, observed unwashed vegetables stored above cooked chicken wings. **Repeat Violation** **Admin Complaint**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. At the prep area, observed trays with raw chicken stored above trays of raw beef and raw shrimp.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed chicken wings 120F, chicken 67F. Per person in charge, items were moved from heat at 11:00Am, some items were reheated during inspection.