High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs and egg wash stored over and next raw sausage patties. Operator properly separated food items during time of inspection. **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following food item cold holding for more than 4 hours: Egg wash 66F.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours inside reach in cooler next to prep table: Sausage gravy 105F Lettuce 58F Yellow Rice 47F. Operator placed food items inside reach in freezer during time of inspection. Observed following food item cold holding for more than 4 hours: Egg wash 66F. See stop sale. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed following food items cold holding for less than 4 hours: Chili 96F Swai fish 133F. Operator began to reheat food items during time of inspection.