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. Observed employee cutting lemon wedges with bare hands. Lemons intended form immediate serving at bar. Operator discarded at will.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler – raw beef stored over Bang sauce.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prepping table next to fryers – blanched wings (76F – Cold Holding); blanched breaded wings (72F – Cold Holding) as per operator items held out of temperature for approximately 2 hours, operator placed items in walk in cooler.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table – clam chowder (116F – Hot Holding) as per operator item out of temperature for approximately an hour, operator reheated item. **Corrective Action Taken**