High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked pork (45F at 9:00am- Cooling) As per operator, cooling overnight in unit. Item did not cool from 135F to 41F in a total of 6 hours. Stored in a tightly covered container. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator arrive at establishment, entered kitchen then began touching clean pot with food at cook line; no hand wash. Advised operator to wash hands.

High Priority – Employee washed hands with no soap. Observed employee washing hands at hand wash sink with only water; no soap. Employee washed hands with soap. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At walk in freezer: Raw pork in metal pan stored above tamales; not all items commercially packaged. Operator stored properly. **Corrected On-Site**

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 walk in freezer: Raw ground beef stored above raw pork in metal pan; not all items commercially packaged. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. At cutting board at make table: cracked shelled eggs stored with intact shelled eggs. See stop sale.

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. At walk in cooler: cooked pork (45F at 9:00am- Cooling) As per operator, cooling overnight in unit. Item did not cool from 135F to 41F in a total of 6 hours. Stored in a tightly covered container. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table cutting board: raw shelled eggs (63F – Cold Holding) As per employee, stored 10 mins. Not prepped or portioned today. Operator placed inside cooler to quick chill. **Corrective Action Taken** **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. At prep table next to fryer: cooked plantains (111F – Hot Holding) As per operator, cooked 30 mins prior; Operator placed in fryer basket to reheat to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**