High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection, observed unwashed produce in walk-in cooler over ready to eat foods. Manager moved unwashed produce to below ready to eat foods during inspection. **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed on server station line cold holding unit, bags of mixed fruit with cut melon at 47f, vanilla sauce 57f, individual butter portions 45f all with time stamp when placed on line of over 4 hours. Also observed whipped cream at 58f with no time stamp that employee stated was placed on line approximately the same time as the other items, over 4 hours.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed omelette batter with temperature of 52f (removed from refrigeration approximately 15 minutes ago) and buttermilk batter at 61f (removed from refrigeration approximately 30 minutes ago) in kitchen area of establishment. Employee and manager moved items to cooler during inspection for cooling. Also observed on server station line cold holding unit, bags of mixed fruit with cut melon at 47f, vanilla sauce 57f, individual butter portions 45f all with time stamp when placed on line of over 4 hours. Also observed whipped cream at 58f with no time stamp that employee stated was placed on line approximately the same time as the other items, over 4 hours. Also observed bags of shredded cheese in same cold holding unit at 48f (less than 4 hours). Manager moved bags to colder holding unit for cooling). **Warning**