High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Upright double door stainless; cooked chicken (65F – Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale. **Warning**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and then handled clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority – Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling under unused equipment. Operator eliminated, cleaned and sanitized. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Upright double door stainless; cooked chicken (65F – Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Upright double door stainless; raw chicken (53F – Cold Holding). Operator stated not prepared or portioned today, held less than 4 hours. Advised Operator to return to 41F within a total of 4 hours or discard. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside Oven on cook line; cooked chicken (99F – Hot Holding); cooked oxtail (119F – Hot Holding). Operator stated items reheated prior to being held less than 4 hours, moved to be reheated to 165F. **Corrective Action Taken** **Warning**