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. At walk in cooler shredded cheese dates 02/19 not used within 7 days – see stop sale.

High Priority – Live, small flying insects found At dry storage area- approximately 2 small flying insects landing on boxes of food and shelving. At cook line approximately 6 small flying insects landing on cookline shelf above flip top coolers and prep counter. **Repeat Violation** **Admin Complaint**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line- Raw shell eggs 50F- cold holding- food not prepared or portioned today- food out of temperature for 15 minutes- operator moved to walk in cooler to quick chill.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler drawers – raw ground beef 49-50F- cold holding, raw shrimp 49-50F- cold holding, raw chicken 49-50F- cold holding, shredded cheese 49-52F- cold holding, sliced cheese 49-53F-cold holding, cooked peas 55F- cold holding – food not prepared or portioned today- food out of temperature for 3 hours- operator placed u dear At server station- Milk 60F- cold holding- food sitting above ice – food not prepared properly portioned today- food out of temperature for 2 hours- operator placed in walk in freezer to quick chill. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table on cook line – cooked sausage 114F- hot holding – food out of temperature for 20 minutes – operator placed to be reheated. **Corrective Action Taken**