High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (48F – Cooling) inside reach in cooler. As per operator beef was cooked previous day and placed inside cooler.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave kitchen then renter kitchen and grab clean utensils and equipment to prep customer order without washing hands.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then grab clean utensils to prep order without washing hands.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over noodles inside reach in cooler. **Repeat Violation**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature under prep table. **Repeat Violation**

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. Observed cooked beef (48F – Cooling) inside reach in cooler. As per operator beef was cooked previous day and placed inside cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (48F – Cold Holding); curry sauce (48F – Cold Holding); ramen eggs (48F – Cold Holding); fish cakes (48F – Cold Holding); bean sprouts (48F – Cold Holding) inside reach in cooler across from cook line. As per operator reach in cooler was unplugged for defrosting two hours prior to inspection.