High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 1 Live flying fly landing on prep table where employee is working. One flying in soda box storage area by backdoor. One landing on wall by employee personal items storage. Two flies landing on outside of breading storage container, one live fly crawling around on scale. 2 by prep cooler flying around. Four flies flying around and landing on wall at south entrance to the kitchen wait station, 4 flies in women's restroom flying around and landing on walls. Approximately 15 flying around and land glass storage rack and squeeze bottles. 1 crawling around on clean glass at bar area. **Warning**

High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in walking cooler 7lbs of cod at 44-45°F – Cold Holding); 6lbs of baked chicken at 44°F – Cold Holding); 4.5lbs of ham at 44-73°F); 4lbs of hard boiled eggs at 46-51°F – Cold Holding); 5lbs of roast beef at 46-51°F); and 7lbs of taco meat at 44-45°F – Cold Holding). Foods were prepared from Monday and did not maintain 41F and below. See stop sale. Observed at wait station 6oz of cut tomatoes at 61°F – Cold Holding) and 1.5lbs of cut celery cut from Sunday and stored wait station Cooler at 57°F – Cold Holding. See stop sale. Observed in Unit 10 Draw cooler at cookline ; 3lbs chicken salad (53°F – Cold Holding); 5lbs raw tuna (45-53°F – Cold Holding) and 1lbs cooked pasta (49-50°F – Cold Holding). Per operator foods were out for more than 4 hours in unit. See stop sale. Observed in Unit 4 cooler at cookline ;mahi (46F – Cold Holding); shrimp (44F); calamari (46F – Cold Holding). Per operator foods have been out for less than 4 hours. Operator was advised to ice down foods. Corrective action taken. Observed in same unit 10lbs of raw chicken (46-50°F – Cold Holding) that has been out for more than 4hours. See stop sale. Observed in Unit 3 cooler at cookline ; cooked wings (41-67F – Cold Holding). Per operator wings were cooked yesterday. See stop sale. Observed in the bottom of same cooler turkey breast at 45°F – Cold Holding). Per operator turkey breast wasn't out for less than four hours. Operator was advised to add iced. Corrective action taken. Observed in Unit 7 cooler at cookline a¿¿; raw steak (47°F – Cold Holding); fish (47°F – Cold Holding); raw chicken (41-46°F – Cold Holding). Food have been in unit for less that 4 hours. Operator was advised to move to unit 1 walk in cooler or ice down foods. Observed in same unit 25lbs of raw burger at 44-48°F – Cold Holding. Per operator Burger have been out for more 4 hours. See stop sale. **Repeat Violation** **Warning**

High Priority – Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed in walk in cooler 88lbs of cooked wing (45-50°F – overnight Cooling), 9lbs of baked potatoes (45°F – overnight Cooling) and 6lbs terigon chicken (49-50°F – overnight Cooling). Foods were cooked yesterday and was cooling in cooler overnight and did not reach 41 and below. See stop sale. **Warning**

High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed in steam drawer at wait station cooked potatoes at 121-128°F – Hot Holding). Potatoes were out for mor that 4 hours. Operator discarded potatoes. See stop sale. Observed in hot box 12oz of meatloaf at 117°F – Hot Holding. Operator was advised to reheat meatloaf but he discarded meatloaf. See stop sale. Observed in hot box black beans at 112-121°F – Hot Holding- operator reheated to 192F and French onion soup at 119°F- operator reheated to 186F. **Corrected on site** **Repeat Violation** **Warning**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed in walk in cooler two open bottles of milk with no date mark. Operator could not verify when milk was opened. See stop sale. **Warning**

High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed in walk in cooler 88lbs of cooked wing (45-50°F – overnight Cooling), 9lbs of baked potatoes (45°F – overnight Cooling) and 6lbs terigon chicken (49-50°F – overnight Cooling). Foods were cooked yesterday and was cooling in cooler overnight and did not reach 41 and below. See stop sale. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in walking cooler 7lbs of cod at 44-45°F – Cold Holding); 6lbs of baked chicken at 44°F – Cold Holding); 4.5lbs of ham at 44-73°F); 4lbs of hard boiled eggs at 46-51°F – Cold Holding); 5lbs of roast beef at 46-51°F); and 7lbs of taco meat at 44-45°F – Cold Holding). Foods were prepared from Monday and did not maintain 41F and below. See stop sale. Observed at wait station 6oz of cut tomatoes at 61°F – Cold Holding) and 1.5lbs of cut celery cut from Sunday and stored wait station Cooler at 57°F – Cold Holding. See stop sale. Observed in Unit 10 Draw cooler at cookline ; 3lbs chicken salad (53°F – Cold Holding); 5lbs raw tuna (45-53°F – Cold Holding) and 1lbs cooked pasta (49-50°F – Cold Holding). Per operator foods were out for more than 4 hours in unit. See stop sale. Observed in Unit 3 cooler at cookline ; cooked wings (41-67F – Cold Holding). Per operator wings were cooked yesterday. See stop sale. Observed in same unit 25lbs of raw burger at 44-48°F – Cold Holding. Per operator Burger have been out for more 4 hours. See stop sale. Observed in steam drawer at wait station cooked potatoes at 121-128°F – Hot Holding). Potatoes were out for mor that 4 hours. Operator discarded potatoes. See stop sale. Observed in hot box 12oz of meatloaf at 117°F – Hot Holding. Operator was advised to reheat meatloaf but he discarded meatloaf. See stop sale. **Warning**