High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler; cooked chicken (50F – Cooling) Per operator item was held in cooler overnight Item did not reach 41F or lower within six hours See stop sale **Warning**

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Advised operator to set up triple sink with Chlorine 100ppm and to use that medium of sanitizing until dish machine is sanitizing properly Operator set up triple sink chlorine 100ppm **Warning**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Kitchen; Employee handled raw meat in prep area then went to cook line and handled clean utensils without washing hands first Advised operator employee washed hands **Corrected On-Site** **Warning**

High Priority – Operating with an expired Division of Hotels and Restaurants license. License expired December 01, 2024 **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in Cooler; Raw chicken stored above chic peas and tofu; Raw Shell Eggs stored above yogurt Operator fixed all items **Corrected On-Site** **Warning**

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. Walk-in Cooler; cooked chicken (50F – Cooling) Per operator item was held in cooler overnight Item did not reach 41F or lower within six hours See stop sale **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler; cooked chicken (46F – Cold Holding); cooked lamb (46F – Cold Holding) Per operator not prepared or portioned today Items held in overfilled containers Per operator held in cooler approximately two hours Operator moved to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**