High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger patties stored over lasagna in small reach in cooler on cook line.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lasagna (56F – Cold Holding) sitting out on counter when inspector arrived, employee put in cooler in kitchen and per employee lasagna has been consistently taken in and out of cooler for about an hour. milk (45F – Cold Holding) in reach in cooler at wait station, per manager milk has been consistently taken in and out of cooler for no more then a couple of hours. butter chips (52F – Cold Holding) sitting out on counter when inspector arrived, employee put chips in reach in cooler and stated chips where left out for less then 1 hour. cooked pasta (53F,51F,51F,52F – Cold Holding); Bolognese (52F – Cold Holding), lasagna (53F – Cold Holding) in walk in freezer and walk in cooler, ambient temperature of both walk ins where above 50F when inspector arrived and inside door to walk in freezer propped open with multiple time/temperature controlled for safety foods items cooling that were over 160F. Per employee ambient air temperature was around 42F when they arrived to work approximately 3 hours prior and during that time doors have been consistently open and closed for service and left open for a delivery, door to coolers left closed and bus tubs of ice added to cooler. Operator called for service and stated a technician will be out later today for repairs. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Garlic in oil, eggplant, and egg wash in kitchen does not have any time markings, per employee all items were taken out about 2 hours prior.