High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the left reach in cooler facing the dining room, observed cooked tomatoes (51F – Cold Holding); ricotta cheese (54F – Cold Holding); raw calamari (42F – Cold Holding). Operator stated foods are placed in the reach in cooler around 11:30am. Operator and I concluded the reach in cooler is working properly, the food is filled above the fill line. Operator removed foods from reach in cooler and placed in walk in to cool. At the pasta reach in cooler across from the cook top, observed cooked pasta (51F – Cold Holding). Establishment is filling food above the fill line. Operator reduced the amount of food in containers. **Corrective Action Taken**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed cooked pasta without time marking held at room temperature. Operator stated they switch their food at the cook line after lunch time (4hr service), and food will be discarded after lunch service.