High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Also, operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked chicken marked 8/16/2025. Along with cooked beef marked 8/20/2025 in reach in cooler on prep line today is 8/27/2025. Foods are cooked, chilled and frozen over two days prior to freezing per operator. Operator discarded. Discussed date marking procedures with operator and provided HR 5030-049 handout Date Marking to assist in training staff.

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Also, operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked chicken marked 8/16/2025. Along with cooked beef marked 8/20/2025 in reach in cooler on prep line today is 8/27/2025. Foods are cooked, chilled and frozen over two days prior to freezing per operator. Operator discarded.