High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter blend by make line cooler does not have time marking when removed from cold holding under time as a public health control.

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. Butter blend by make line cooler does not have time marking when removed from cold holding. Manager disposed of butter blend and applied time marking to new butter blend when removed from reach-in cooler. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well for approximately 2 hours: Egg patties at 72f, sausage patties 82f, steak at 112f. Upon observation, steam wells were set low. Manager voluntarily disposed of items during inspection. **Warning**