High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grits 47F stored in the walk in cooler in a deep third pan. Chef stated the grits were placed in the walk in cooler on 3/4 to cool. Chef discarded the grits.

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. Grits 47F stored in the walk in cooler in a deep third pan. Chef stated the grits were placed in the walk in cooler on 3/4 to cool. Chef discarded the grits.

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then clean dishes without changing their gloves and washing hands. Dishwasher re-washed the dishes, washed their hands and changed gloves. **Corrective Action Taken**

High Priority – Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel lining a pan containing ready to eat lobster in the reach in cooler on the cook line. Chef removed the towel. **Corrected On-Site**

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. See stop sale. Butter and cream cheese on time as a public health control in the expo area with no time no time mark. Chef stated the butter was on time as a public health control for approximately 1 hour. Chef placed a time mark on the items. **Corrected On-Site**