High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed : in the walk-in cooler: covered food pans: Chicken 55° 19 pounds, chicken pea mix 47° 29 pounds, lentils 45° 2.7 gallons, salam 50° 2.0 gallons, Items in the walk-in cooler overnight, tightly covered, some in heavy plastic. Condensation was on the underside of each lid.

High Priority – Live, small flying insects found Observed : 1 flying insect at the far end of the bar.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the walk-in cooler: Chicken 55° 19 pounds, chicken pea mix 47° 29 pounds, lentils 45° 2.7 gallons, salam 50° 2.0 gallons. These items were in the walk-in cooler overnight after being cooked yesterday. ALSO, in the cook line make tables:chicken 49°, 50°, chick peas 45°, dai 45°. These items were stocked from the reach-in cooler after 12 pm, however all of these items were next to food pans with cooked food at 138° and 89° which was placed in the unit after the items were stocked. These items were placed into ice baths and stirred regularly. These still hot cooked food was placed into the freezer and cooler to reduce temperature before returning to the make table. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**