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. Observed cooked fries being held on time as a public health control with no time marker. Each batch is cooked 4 baskets at a time. 11 total baskets of fries were cooked at time of inspection. Only available time marking is a timer with only 2 timers on it, set for most recent 8 baskets. 3 oldest baskets had no time marking, person in charge stated fries were cooked 30 minutes prior.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mushrooms at temperatures of 110-113F stored in steam table on cook line. Person in charge stated power had gone out an hour prior and most likely affected steam table. Digital temperature logs available show hot holding temperatures in proper parameters just over an hour prior. Person in charge reheated mushrooms to minimum temperatures of 165F or higher. Cooked mushrooms (110-113F – Hot Holding) **Corrected On-Site**