High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit at cook line , operator replaced with clean water at 150F **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked pasta (45-50F-hold holding) inside reach in cooler on at cook line, Per operator, pasta not prepared or portioned today and left in cooler over night, pasta out of temperature for more than 4 hours. see stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked pasta (45-50F-hold holding) inside reach in cooler on at cook line, Per operator, pasta not prepared or portioned today and left in cooler over night, pasta out of temperature for more than 4 hours. see stop sale. ; Observed ribs (53F – Cold Holding); chicken quesadillas (53F – Cold Holding) inside reach in cooler on at cook line, per operator, items not prepared or portioned today, items removed from walk in cooler and placed into reach in cooler on cook line at 12pm , and left out of temperature for approximately 3 hours. Operator placed ribs and chicken quesadillas inside walk in freezer to quick chill. Ribs at 41F at 3:40, chicken quesadillas at 40F at 3:40. **Corrective Action Taken** **Warning**