High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw shrimp (50F – Cold Holding), not prepared or portioned today, operator stated items placed held in unit over 24 hours. See stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cooked green beans (50F – Cold Holding); mashed potatoes (50F – Cold Holding); cooked risotto (50F – Cold Holding), not prepared or portioned today. Operator stated items placed into unit approximately 1 hour prior to. Advised operator of proper cold holding parameters. Operator placed ice onto items to quick chill. At cook line low boy, raw shrimp (50F – Cold Holding), not prepared or portioned today, operator stated items placed held in unit over 24 hours. See stop sale. **Repeat Violation** **Admin Complaint**