High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- lemon sauce 134F at at 1:30 to 121F at 2:30 ( cooling since 12:30) food store in large quantity a¿¿ at current rate of cooling fluid will not reach 71F within two hours a¿¿ operator place in the smaller containers and placed in walk-in freezer to quick chill. At prep area on speed rack -Cooked pasta 89F at 1:30 to 84F at 2:30 ( cooling since 12:30) food left out the pool at room temperature a¿¿ a current rate of cooling food will not reach 70° within two hours operator placed and walk in the freezer to quick chill. **Corrective Action Taken**

High Priority – Dented/rusted cans present. See stop sale. At dry storage area, one dented can of artichokes- she stop sale. A dry storage area one dented can of cooked artichokes see stop sale . **Admin Complaint**

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)corrected to 100ppm **Corrected On-Site** **Admin Complaint**

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 Dishwashing area a¿¿ full handle, dirty dishes, then proceeded to handle clean dishes without washing their hands a¿¿ educated operator, employee washed hands . **Admin Complaint**

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. At dish, dishwashing area, employee handle, dirty dishes, then proceeded to wash hands for approximately eight seconds then handle, clean plate plates, educated operator employee washed hands properly . **Admin Complaint**

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline line area employee handled dirty towel, then proceeded to plate food for order and handle clean utensils without washing their hands, educated operator and employee washed your hands. **Admin Complaint**

High Priority – Nonfood-grade bags used in direct contact with food. At Pizza station reaching cooler a¿¿ non-food grade shopping/to-go bag used to store loaves of bread, educated operator employee remove bread from bag . **Corrected On-Site** **Admin Complaint**

High Priority – Raw animal food stored over canned/bottled drinks. At walk in cooler a¿¿ rock beef stored over beer keg a¿¿ educated operator, employer removed. **Corrected On-Site** **Admin Complaint**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At reach in cooler at cookline – raw shell eggs 52F cold holding-call portion today who has the temperature for three hours operator move to reaching cooler to quick chill. **Admin Complaint**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cookline area employee touched face, then proceeded to plate food without changing gloves, or washing their hands educated operator, employee wash hands. **Admin Complaint**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At service station a¿¿ gallon of milk time marked 10 AM at 3 PM exceeds four hour time limit see stop sale. **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pasta reach in cooler at Cook line – cooked penne 69F- cold holding , cooked red stuffed pasta 69F- cold holding , cooked stuffed pasta 67-69F- cold holding, cooked pasta 67-69F cold holding-food not prepared a portion today a¿¿ filled out a temperature for 3.5 hours a¿¿ opera placed ice and food to quick chill. At reach in cooler at cookline – cooked risotto 48F- cold holding, cut ham 52F- cold holding, cooked mushrooms 52F- cold holding , cooked peas 55F- cold holding, carrot paste 52F- cold holding, goat cheese 54F- cold holding, pesto sauce 55F- cold holding, Cooked pasta 55F- cold holdinga¿¿ food not prepared a portion today a¿¿ flew out the temperature for 3.75 hours a¿¿ operator placed food on ice to quick chill. At walk in cooler -Lasagna 45-46F – cold holding- food not prepared a portion today food and the temperature for three hours operator placed food in walk-in freezer to quick chill.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At service station a¿¿ gallon of milk time marked 10 AM at 3 PM exceeds four hour time limit see stop sale. **Admin Complaint**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At Expo station a¿¿ observed bruschetta without time Mark – food out for 3 hours- operator time marked. **Corrected On-Site** **Admin Complaint**

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 400ppm) **Admin Complaint**