High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter: Vodka sauce with heavy cream (105F at 2:45pm; 105F at 3:30pm – Cooling) As per operator, cooling since 1:30pm. Product did not cool from 135F to 70F within 2 hours. See stop sale. **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. Observed chef at pizza station handle cellphone then handled tong and clean pan with cooked onion; no hand wash. Chef at pizza station washed hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Live, small flying insects found. 1 fly flying around at cook line. Operator killed. **Corrected On-Site** **Warning**

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator unable to correct. **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter: Vodka sauce with heavy cream (105F at 2:45pm; 105F at 3:30pm – Cooling) As per operator, cooling since 1:30pm. Product did not cool from 135F to 70F within 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salad cooler: fresh mozzarella (65F at 3:15pm; 61F at 3:45pm- Cooling) As per operator, cooling since 11:30am. Product did not cool to 41F in a total of 4 hours. See stop sale. Pizza station:house made pizza sauce (53F at 3:00pm; 52F at 3:45- Cooling) As per operator, cooling since 11:30am; fresh mozzarella (53F at 3:00pm; 53F at 3:45pm- Cooling) As per operator, products cooling since 11am. Product did not cool to 41F in a total of 4 hours. See stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station: raw sausage (54F – Cold Holding) As per operator, stored in unit since 3 hours; spinach marinated in oil and fresh garlic (49F – Cold Holding) As per operator, stored in unit since 2 hours. Not prepped or portioned today. Operator discarded products. **Corrected On-Site** **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. Salad cooler: fresh mozzarella (65F at 3:15pm; 61F at 3:45pm- Cooling) As per operator, cooling since 11:30am. Product did not cool to 41F in a total of 4 hours. See stop sale. Pizza station:house made pizza sauce (53F at 3:00pm; 52F at 3:45- Cooling) As per operator, cooling since 11:30am; fresh mozzarella (53F at 3:00pm; 53F at 3:45pm- Cooling) As per operator, products cooling since 11am. Product did not cool to 41F in a total of 4 hours. See stop sale. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer: cooked egg plant (87F – Hot Holding) As per chef, stored since 15mins. Advised to reheat to 165+F. **Repeat Violation** **Admin Complaint**