High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. chicken noodle soup dated 1/8 in walk in cooler.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Boxes of raw bacon stored over dough for bagels in walk in cooler. Undercooked smoked salmon stored over produce in walk in cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (48F – Cold Holding) in overfilled container in top section of reach in cooler on cook line, per employee eggs have been there about any hour, top section of eggs moved to bottom of reach in cooler. creamer (45F – Cold Holding) in dispensers at front counter for customer use, per operator cream has been in dispenser for less then 1 hour. Discussed holding both items on time control for safety with operator. **Corrective Action Taken**

High Priority – Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored inver cutting board on prep table in prep area, bottle moved. Spray bottle of sanitizer stored with box of individual sugars in cabinet under sink station in dining area. **Corrective Action Taken**