High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler plastic wrapped pan of cooked onions (106F – Cooling) at 2:10 since 9:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers handling menus and without washing hands handling clean plates of food and preparing customer drinks, discussed with operator who educated servers and washed Hands. **Corrected On-Site**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes did not washing hands before handling clean and sanitized dishes, discussed with operator who educated employee and washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Live, small flying insects found Approximately 3 small live flying insects landing on cooked ribs in back of kitchen cooling, discussed with operator see stop sale. **Admin Complaint**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In reach in freezer at cook line open package of raw breaded shrimp stored directly above uncovered container of cooked chicken wings, discussed with chef who corrected storage of products. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored directly over cut vegetables. In walk in coolerRaw fish stored directly over imitation Krab meat, discussed with operator who corrected storage of products. **Corrected On-Site**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found Approximately 3 small live flying insects landing on cooked ribs in back of kitchen cooling, discussed with operator see stop sale.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler plastic wrapped pan of raw breaded fish (59F – Cooling) at 2:05 since 7:45, at this rate of cooling product never reached 41F within 4 hours, see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler plastic wrapped pan of cooked onions (106F – Cooling) at 2:10 since 9:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line shredded cheese (49F – Cold Holding); potato salad (47F – Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 30 minutes, discussed cold holding requirements with operator, operator place ice bags on products. **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. In walk in cooler plastic wrapped pan of raw breaded fish (59F – Cooling) at 2:05 since 7:45, at this rate of cooling product never reached 41F within 4 hours, see stop sale.