High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta fagiloi (56F – Cooling) at 12:53; cooling since 12/30. See stop sale.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw salmon at tall reach in cooler in kitchen. Educated operator on proper storage procedures. **Repeat Violation** **Admin Complaint**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta fagiloi (56F – Cooling) at 12:53; cooling since 12/30. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza lowboy cooler: diced chicken (45F – Cold Holding); diced tomatoes (46F – Cold Holding); on counter at cook line: Marsala sauce (with beef broth) (62F – Cold Holding) Walk in cooler: raw chicken (45F – Cold Holding); chicken soup (45F – Cold Holding) – rechecked, no temperature change. Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 30 minutes. Advised operator to ice down products and or move products to another operable cooler of freezer to quick chill. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table by fryer: meatballs and marinara (125F – Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed back on stove to reheat to 165+F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**