High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: Sauced cooked with ginger (47F – Cooked Cooling);Chicken stock (48F – Cooked Cooling) As per operator, items cooling overnight in unit. Items did not cool to 41F in a total of 6 hours. Stored in large quantities. See stop sale. **Warning**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle cellphone to remove from prep counter and wiped face then began to handle clean pans; no hand wash. Employee washed hands. **Corrective Action Taken** **Warning**

High Priority – Live, small flying insects found. Approximately 2 live flies flying around in kitchen; 1 landing on clean wiping cloth. Approximately 4 flies flying around at dish wash area: 2 landing on table. **Admin Complaint**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw ground beef stored over whole muscle New York strips. Operator stored properly. **Corrected On-Site** **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: Sauced cooked with ginger (47F – Cooked Cooling);Chicken stock (48F – Cooked Cooling) As per operator, items cooling overnight in unit. Items did not cool to 41F in a total of 6 hours. Stored in large quantities. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Autoshaam: cooked ribs (52F at 11:58am; 115F at 2:05pm- Reheating) As per operator, reheating since 30 mins. Product did not reheat to 165F witching 2 hours. See stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At drawers of stove top: cooked pasta (50F – Cold Holding) At make table: cooked chicken (48F – Cold Holding); At flip top cooler beside stove top: heavy whipping cream (44F – Cold Holding); stored over stacked. As per operator, all items removed from walk in cooler and stored appropriately 1 hour. Not prepped or portioned today. Operator moved to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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. Potato salad, béarnaise sauce, cut Brussels sprouts not time marked. Operator time marked with 11:25am. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Autoshaam: cooked ribs (52F at 11:58am; 115F at 2:05pm- Reheating) As per operator, reheating since 30 mins. Product did not reheat to 165F witching 2 hours. See stop sale. **Warning**