High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at both topless cooler at cook line. Cooler #1 – spring roll (47F – Cold Holding); chicken dumpling (53F – Cold Holding); liquid eggs (49F – Cold Holding). Cooler #2 raw beef (48F – Cold Holding); dark meat (47F – Cold Holding); tofu (47F – Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 3 hours, employee placed bags of ice on top of items. **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 at cook line – brown rice (125F – Hot Holding) As per operator pot of rice was the back up and didn't get used. Item held out of temperature for approximately 3 hours. Operator discarded at will. **Corrected On-Site** **Warning**