High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed tongs and spoons in water at 120°F. Operator refilled with water at 160°F. **Corrected On-Site**

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 50 small flying insects landing on exterior of bus pans and insert pans stored in drying racks above three compartment sink in dishwasher/prep room. Approximately 5 small flying insects landing on cutting boards stored on shelf above table next to dish machine. Approximately 5 landing on drying racks in center table at dishwasher room across from walk-in cooler. 2 small flying insects landing on to go containers stored on shelf above prep table at cookline. 2 small flying insects flying around wait station. Operator began washing all insert pans, bus pans, racks and shelves in dishwasher room; and spraying small flying insects. **Corrective Action Taken**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. In walk-in cooler: egg rolls (48-51°F – Cooling overnight). Per operator egg rolls were cooked yesterday at night and placed in the walk-in cooler to cool overnight and have not been removed today. Observed egg rolls over-stacked in deep containers. Also observed ambient temperature of walk-in cooler at 49°F. Advised operator to not store any TCS foods inside cooler until it can maintain 41°F or less. See stop sale

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A)At table next to grill: precooked bbq ribs (70°F – Cold Holding). Per operator ribs were removed from the walk-in cooler less than 1 hour ago and placed on table for the rush hour. Advised operator to use time as a public health control in lieu of temperature, form provided. B) Fliptop at cookline: garlic in oil (70°F – Cold Holding). Per operator garlic in oil was left in the cookline for less than 2 hours. Operator moved back to reach in cooler to quick chill. Advised operator to use time as a public health control in lieu of temperature. **Corrective Action Taken**

High Priority – 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. In walk-in cooler: egg rolls (48-51°F – Cooling overnight). Per operator egg rolls were cooked yesterday at night and placed in the walk-in cooler to cool overnight and have not been removed today. Observed egg rolls over-stacked in deep containers. Also observed ambient temperature of walk-in cooler at 49°F. Advised operator to not store any TCS foods inside cooler until it can maintain 41°F or less. See stop sale