High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At reach in cooler at cookline- Chicken salad made 05/28 not used within 7 days- see stop sale.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by cookline- raw shell eggs stored over cooked beer and corn dogs- educated operator – employee removed and stored properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- Cooked onions 70F- hot holding- food left out on counter – food out of temperature for 30 minutes- operator moved to stove to be reheated. **Corrective Action Taken**

High Priority – Toxic substance/chemical improperly stored. At dishwashing area- spray bottle of degreaser not labeled -operator labeled. **Corrected On-Site**