High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : at the breader station: fish 46,47°, milk wash 52°, chicken 44°, chicken 45°. All items were ice bagged down. Items were 41° and below at the bottom of the pans. Pans were over stocked in preparation for lunch. After ice bags were added, all items dropped at least 2° in 10 minutes. Ice bags were left in the pans, and the pans were reduced in the amount of food in the pans, the overstock was moved below in an open pan. ALSO, cut leafy greens 48°. on the cookline, drawer, **Corrective Action Taken* **Warning**

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. Observed : the butter on the wait station line, lacking a time stamp.