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. On butter at front counter, per manager butter was taken out of cooler around 8am.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (109F – Hot Holding); black beans (101F – Hot Holding) in steam table in kitchen by office, steam table unplugged, steam table plugged back in and temperature increased. crochets (89F – Hot Holding); empanadas (93F – Hot Holding) in warming cabinet in kitchen on cook line, temperature turned up. Per manager all items have been in steam table/warming cabinet for maybe 2 hours. **Corrective Action Taken** **Warning**