High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rigatoni sauce prepared at 10 (68F at 3:50 64 at 4:00 Cold Holding) 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 came in from outside, fixed outfit and then began preparing and working with food without washing hands. Informed operator of proper hand washing employee then washed hands. **Corrected On-Site** **Warning**

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 wiped hand on visibly soiled rag and then used rag to wipe counter, then preparing food without washing hands. Informed operator of proper hand washing, employee then 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 chicken over bread freezer not all commercially packaged. Operator moved and stored properly. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over herbs and cooked food at reach in on the char line In walk in cooler Raw fish over cooked meatballs . Operator moved and stored all items properly. **Corrected On-Site** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw fish in reach in drawers on cook line. Operator moved and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. August 18th garlic and oil, cooked oinion 10/5, See stop sale. **Warning**

High Priority – Shell eggs in use or stored with cracks or broken shells. 2 cracked shell eggs in walk in cooler. See stop sale. **Warning**

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. Front counter flip tops and reach in ceaser dressing (50F – Cold Holding); buttermilk dressing (50F – Cold Holding); cooked beats (52F – Cold Holding); candied beets (52F – Cold Holding); yellow beats (52F – Cold Holding); goat cheese (52F – Cold Holding); butter milk (48F – Cold Holding); butter (70F – Cold Holding); cooked corn (50F – Cold Holding); Cooked mushroom (50F – Cold Holding); alfrando sauce (50F – Cold Holding); maranara sauce (50F – Cold Holding); cut tomatoes (50F – Cold Holding); cooked broccoli (50F – Cold Holding); cooked carrot (50F – Cold Holding); cheese (50F – Cold Holding); butter (50F – Cold Holding); raw shrimp (50F – Cold Holding); cooked tomatoes (47F – Cold Holding) cooked sausage (52F – Cold Holding); cheese (60f – Cold Holding); cooked artichoke (48F – Cold Holding); raw shrimp (48F – Cold Holding); baychamel (48F – Cold Holding); pizza sauce (48F – Cold Holding); red pesto (48F – Cold Holding);cooked onion (48F – Cold Holding); cooked mushrooms (48F – Cold Holding), ; chimicuri sauce with fresh garlic (70F – Cold Holding) cookline drawer; peas (47F – Cold Holding); cooked onions (47F – Cold Holding); cheese (47F – Cold Holding) out of temperature for over 4 hours, items not prepared or portioned today Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rigatoni sauce prepared at 10 (68F at 3:50 64 at 4:00 Cold Holding) see stop sale **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter flip tops and reach in ceaser dressing (50F – Cold Holding); buttermilk dressing (50F – Cold Holding); cooked beats (52F – Cold Holding); candied beets (52F – Cold Holding); yellow beats (52F – Cold Holding); goat cheese (52F – Cold Holding); butter milk (48F – Cold Holding); butter (70F – Cold Holding); cooked corn (50F – Cold Holding); Cooked mushroom (50F – Cold Holding); alfrando sauce (50F – Cold Holding); maranara sauce (50F – Cold Holding); cut tomatoes (50F – Cold Holding); cooked broccoli (50F – Cold Holding); cooked carrot (50F – Cold Holding); cheese (50F – Cold Holding); butter (50F – Cold Holding); raw shrimp (50F – Cold Holding); cooked tomatoes (47F – Cold Holding) cooked sausage (52F – Cold Holding); cheese (60f – Cold Holding); cooked artichoke (48F – Cold Holding); raw shrimp (48F – Cold Holding); baychamel (48F – Cold Holding); pizza sauce (48F – Cold Holding); red pesto (48F – Cold Holding);cooked onion (48F – Cold Holding); cooked mushrooms (48F – Cold Holding), ; chimicuri sauce with fresh garlic (70F – Cold Holding) cookline drawer; peas (47F – Cold Holding); cooked onions (47F – Cold Holding); cheese (47F – Cold Holding) out of temperature for over 4 hours, items not prepared or portioned today see stop sale. ground beef (45F – Cold Holding); fish (46F – Cold Holding) items out of temperature for approximately 1 hour. Operator moved to freezer to quick chill. **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. whipped recotta prepared at 10:18 (48F at 3:50- Cooling) **Warning**