High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler At 2:45pm ; baked potatoes (50F – Cooling); cut chicken (47F – Cooling); cooked sweet potatoes (46F – Cooling); cooked beans (46F – Cooling); cooked ribs 50F cooling cooked yuca (51F – Cooling)all products cooling since yesterday **Warning**

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cook line cooked chicken at 3pm(80F – Cooling)since 10am. Stop sale At 2:45pm Walk in cooler spaghetti noodles (78F – Cooling)since 10am stop sale **Warning**

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped tongs on the floor, picked it from the floor then grabbed a clean tong to handle food. Employee washed hands **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw beef stored above cooked beans inside walk in freezer. Operator stored properly **Corrected On-Site** **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cook line cooked chicken at 3pm(80F – Cooling)since 10am. Stop sale At 2:45pm Walk in cooler spaghetti noodles (78F – Cooling)since 10am stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler At 2:45pm ; baked potatoes (50F – Cooling); cut chicken (47F – Cooling); sweet potatoes (46F – Cooling); cooked beans (46F – Cooling); cooked ribs 50F cooling cooked yuca (51F – Cooling)all products cooling since yesterday Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter romaine lettuce (50F – Cold Holding)over 4 hours. Walk in cooler beef empanadas (46F – Cold Holding); chicken empanadas (46F – Cold Holding); hot dogs (44F – Cold Holding); heavy cream (46F – Cold Holding); cooked shrimp (46F – Cold Holding); seafood mix (46F – Cold Holding); mussels (44F – Cold Holding).all products stop sale over 4 hours **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter Cut romaine lettuce (50F – Cold Holding)over 4 hours. Walk in cooler beef empanadas (46F – Cold Holding); chicken empanadas (46F – Cold Holding); hot dogs (44F – Cold Holding); heavy cream (46F – Cold Holding); cooked shrimp (46F – Cold Holding); seafood mix (46F – Cold Holding); mussels (44F – Cold Holding).all products stop sale over 4 hours. Not prepared or portioned today Prep area sitting under table Cooked plantains 60F cold holding Walk in cooler raw beef (45F – Cold Holding), raw chicken 45F cold holding, raw fish 45F cold holding .per operator stored for approximately 3 hours and not prepared or portioned today. Operator moved to the walk in freezer **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. Steam table prep area chicken soup (122F – Hot Holding) per operator stored for approximately 1 hours operator moved to reheat to 165F+ **Corrective Action Taken** **Warning**