High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At flip top cooler near dry storage area: cooked carrots (47F at 10:15am- Cooked Cooling) As per operator, portioned cooked carrots cooling over night in unit. Item not cooled from 135F to 41F in a total of 6 hours. Carrots portioned in cups with tightly closing lid. See stop sale. **Warning**

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled clean plate to plate food; no hand wash. Operator placed plate to clean and sanitize and washed hands. **Corrected On-Site** **Warning**

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handled dirty dishes then handled clean dishes; no hand wash. Advised operator that dishwasher should wash hands. **Warning**

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160F). Advised operator to discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**

High Priority – Live, small flying insects found. 2 flies flying at expo line landing on cutting board 1 flying around in the kitchen. **Admin Complaint**

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 flip top cooler near dry storage area: cooked carrots (47F at 10:15am- Cooked Cooling) As per operator, portioned cooked carrots cooling over night in unit. Item not cooled from 135F to 41F in a total of 6 hours. Carrots portioned in cups with tightly closing lid. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At lower compartment of make table across from flat top grill: pancake batter with milk (61F at 10:05am; 54F at 10:45am- Ambient Cooling) As per operator and label, cooling since 6:41am. Item did not cool to 41F in a total of 4 hours. See stop sale. **Warning**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At lower compartment of make table across from flat top grill: pancake batter with milk (61F at 10:05am; 54F at 10:45am- Ambient Cooling) As per operator and label, cooling since 6:41am. Item did not cool to 41F in a total of 4 hours. See stop sale. **Warning**

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At prep area near walk in cooler: house made mashed potatoes (126F at 10:40am- Reheating) As per operator, reheating since 15 minutes and process is complete. House made mashed potatoes not reheated to 165F within 2 hours. Operator reheated to 175F. **Corrected On-Site** **Warning**