High Priority – Sewage/wastewater backing up through floor drains. Observed waste water seeping from floor drains at fryer and prep area in kitchen covering entire fryer area and sections of prep area. Area cannot be segregated as this is their primary cooking area. Observed employees walking through area therefore, waste water marks are on other sections of the floor in the kitchen.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: sliced tomatoes (44F – Cold Holding); cut lettuce (44F – Cold Holding); shredded cheese (44F – Cold Holding); sliced Swiss cheese (44F – Cold Holding); half and half (45F – Cold Holding); liquid eggs (45F – Cold Holding); raw bacon (45F – Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: sliced tomatoes (44F – Cold Holding); cut lettuce (44F – Cold Holding); shredded cheese (44F – Cold Holding); sliced Swiss cheese (44F – Cold Holding); half and half (45F – Cold Holding); liquid eggs (45F – Cold Holding); raw bacon (45F – Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fries warmer: hash browns (123F – Hot Holding) As per operator, stored 5 mins. Operator discarded. **Corrected On-Site**