High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (45F – Cold Holding);in cooler at the back of the kitchen Food not prepared or portioned today; food out of temperature for approximately 1 hour; foods overstocked container stored on top of other empty food container; advised to store properly ; operator moved inside the cooler; **Corrective Action Taken**

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- fresh garlic in oil at pizza station ; per operator since 11:00 am ; suggested to add on white board;