High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked pork 109F cooling 2hrs. Operator put in freezer with no lid for cooling recovery **Corrective Action Taken**

High Priority – Live, small flying insects found 1 flying insect in kitchen on bagged meat. 1 flying insect in dining room

High Priority – Nonfood-grade bags used in direct contact with food. Multiple greens, cooked and raw meats in plastic bags

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. -Raw chicken over raw beef both out of original packaging in freezer. operator removed -Raw chicken out of its original package over cooked packaged shrimp in reach in freezer.. operator removed **Corrected On-Site**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was prepping vegetables. Stopped, then went to change gloves but blew in gloves before putting them on. I immediately stopped employee and advised him to change gloves and wash hands **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs at Room temperature – Cold Holding) on top of prep cooler less than 4hrs per operator. Operator put in reach in cooler for temperature recovery **Corrective Action Taken**