High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At up stairs walk in cooler- vodka sauce 47-48F @1:55 cooling overnight – at current rate of cooling food did not reach to 41F within 6 hours- see stop sale

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0ppm)

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline area- employee handled raw beef- then changed their gloves and started plating food for order without washing their hands- educated operator employee washed hands. **Corrective Action Taken**

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dihshwshint station- employee touched their face then proceeded to handle clean plates without washing their hands- educated operator – employee washed hands. **Corrective Action Taken**

High Priority – Live, small flying insects found Approximately 20 small flying insects in upstairs bar/ prep kitchen area landing on walls and bar counter. Approximately 5 small flying insects in the downstairs dishwashing/ prep/ storage area- landing on clean dishes and single service containers. Approximately 8 small flying insects in downstairs dry storage area- landing on boxes of single service items and boxes of food. Approximately 5 small flying insects at downstairs cookline area- landing on cookline counter. Approximately 10 small flying insects at downstairs dining room bar landing on – open/ In use liquor bottles and bar counter.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At talk reach in cooler in downstairs storage prep area- raw ground beef stored over sliced bread – operator removed and stored properly. At reach in cooler at cookline raw tuna stored over cut cabbage- educated operator – employee removed and stored properly. **Corrected On-Site**

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At front counter server grabbed dirty dishes- then proceeded to handle clean plates without washing their hands – educated operator – employee washed hands properly. **Corrective Action Taken**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cookline prep counter -raw shell eggs 71F cold holding,- food not prepared or portioned today- food sitting out on counter- food out of temperature for 3.5 hours- operator moved to reach in freezer to quick chill. **Corrected On-Site**

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 up stairs walk in cooler- vodka sauce 47-48F @1:55 cooling overnight – at current rate of cooling food did not reach to 41F within 6 hours- see stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline -ribs 61F cold , sliced cheese 61F , diced tomatoes 62F cold holding, deviled eggs 60F cold holding chimichurri 60F cold holding- food not prepared or portioned today- food out of temperature for 5 hours- see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- oil and garlic 93F hot holding -food left out on counter- food out of temperature for 5 hours- see stop sale. **Repeat Violation**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline -ribs 61F cold , sliced cheese 61F , diced tomatoes 62F cold holding, deviled eggs 60F cold holding chimichurri 60F cold holding- food not prepared or portioned today- food out of temperature for 5 hours- see stop sale. At flip top cooler at cookline – ground beef 60F cold holding- food not prepared or portioned today- food sitting above cooler in sheet pan – food out of temperature for 45 minutes- operator placed in reach in cooler to quick chill. At flip top cooler – cooked pasta 70F cold holding- food not prepared or portioned today- food left out on counter for 1.5 hours – operator moved to walk in cooler to quick chill.**Corrective Action Taken** At reach in cooler- Milk 67F- cold holding – food not prepared or portioned today- food left out on counter – food out of temperature for 1 hour- operator moved to reach in cooler or quick chill. At cookline expo counter- garlic herb butter 61F cold holding, butter 61F cold holding- food not prepared or portioned today- food left out on counter – food out of temperature for 2 hours- operator placed on time mark for remaining time. **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 cookline counter- oil and garlic 93F hot holding -food left out on counter- food out of temperature for 5 hours- see stop sale. **Repeat Violation** **Admin Complaint**