High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw steak stored over cooked chicken. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cold drawers, cooked peppers (45F – Cold Holding); cooked pasta (48F – Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cold drawers, cooked peppers (45F – Cold Holding); cooked pasta (48F – Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam well, marinara sauce (117F – Hot Holding), operator stated item held in unit approximately 1 hour. Advised operator to reheat product to 165F.