High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (44F,45F – Cold Holding) in walk in cooler right next to walk in cooler door, per employees door has been consistently open for several hours prior to check. liquid eggs (53F – Cold Holding) in squeeze bottle sitting on top of ice bath on cart in front of wok station, per manager bottle has been taken in and out of ice bath for several hours prior, bottle buried in ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. cut cabbage (48F,49F – Cooling after 5 hours) in large plastic covered and stacked containers, more then a few inches deep in walk in cooler, per manager cabbage was cut around 10am and time of temperature check was around 3:10pm and door to walk in cooler has been consistently open for several hours prior.

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut cabbage (48F,49F – Cooling after 5 hours) in large plastic covered and stacked containers, more then a few inches deep in walk in cooler, per manager cabbage was cut around 10am and time of temperature check was around 3:10pm and door to walk in cooler has been consistently open for several hours prior.

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing from hose side of splitter attached to mop sink.