High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. tomato sauce (78-90F cooling at 4:30 since 12:00 per operator, At current rate of cooling, food did not reach from 135F to 70F within 2 hours Operator began process to reheat foods to 165F. **Corrective Action Taken**

High Priority – Quaternary ammonium warewashing sanitizing solution exceeding the maximum concentration allowed at 500+ ppm Operator discarded solution and mixed fresh chlorine solution 100 ppm **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready to eat leafy greens inside reach in cooler at cook line Operator stored food properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork 115F – Hot Holding inside steam table Per operator food out of temperature for 1 hour Operator began reheat process at time of inspection **Corrective Action Taken**