High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice (118F – Cooling)at 3:30 since 1:00 on the prep table at the back of the kitchen; food never reached 70 F within 2 hours; food returned to be reheated back to 165 F and start cooling process; **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F – Cold Holding); cooked chicken (45F – Cold Holding); cooked potatoes (45F – Cold Holding); soup (45F – Cold Holding)in walk-in cooler ; food not prepared or portioned today; food out of temperature for approximately 2 hours; food move to different walk-in cooler; lamb (48F – Cold Holding); salmon (48F – Cold Holding); steak (48F – Cold Holding)in drawers at cook line; food not prepared or portend today; food out of temperature for approximately 2 hours; food moved to different cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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. shrimp (46-48F – Cooling)at 3:28 to 48 F at 3:50 since 1:30; at this rate food will not reach 41 F within 4 hours; food moved to different cooler; **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gyro (124F – Hot Holding) on the flat top ; food out of temperature for approximately 1 hour; food placed back to be reheated to 165 F; **Corrective Action Taken** **Warning**