High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed condensation dripping from fans into an uncovered container of miso paste in the reach-in cooler . **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed time/temperature control for safety food temped 46-49 F stored in reach-in cooler at kitchen over night more than 4 hours, ambient thermometer showed 50F, no temperatures check performed by operator and employee. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at main kitchen area – Cold Holding: tofu 48 F, smoked bacon 48 F, aunjus prep 49 F, chicken base 47 F, butter 46F, Greek yogurt 46F. Food from walk-in cooler 2 hours ago: cooked chicken (51 F – Cold Holding); ham (51 F – Cold Holding). Operator moved ham and cooked chicken to walk-in cooler, 2nd temp ham 45F cooked chicken 43F. Discussed with operator that do not use the reach-in cooler for time/temperature control for safety food until repaired or replaced, all food temperatures should be stored at 41 F or below. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box: multiple of cheese pizzas (120F – Hot Holding). Operator moved pizzas to oven to reheat, re temp 166-169 F. **Corrected On-Site** **Warning**