High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At speed rack by cookline- veal – 85-94F at 12:50 to 89-112F at 1:30 ( cooling since 12:30)-food left out to cool at room temperature- at current rate of cooling food will not reach 41F within 2 hours – operator placed in reach in freezer to quick chill. At speed rack by pasta station – cooked pasta 78-79F at 1:00 to 78-79F at 1:30 ( cooling since 12:45)- food left out to cool at room temperature- at current rate of cooling food will not reach 41F within 2 hours- operator placed in reach freezer.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 25 smalll flying insects- at back room prep area- landing on cutting boards – operator killed 15 small flying insects and sanitized area Observed approximately 5 small flying insects at can storage/ pizza area- operator killed 3 flies and sanitized area.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler-Raw comminuted beef over eggplant- operator moved raw beef to lower shelf. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler Raw chicken over raw beef- operator moved chicken to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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. At walk in cooler-Marsala sauce 47-49F- cold holding , tomato sauce 47-50F-cold holding, chicken stock 47-50F- cold holding – food not prepared or portioned today- food out of temperature overnight- see Stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler-Marsala sauce 47-49F- cold holding , tomato sauce 47-50F-cold holding, chicken stock 47-50F- cold holding – food not prepared or portioned today- food out of temperature overnight- see Stop sale. At cookline prep area-Marinara sauce 64-67F- cold holding, chicken stock 64-65F- cold holding, butter 64-67F- cold holding- operator states food not prepared or portioned today- food out of temperature for 3 hours- operator placed on time as a public health contra, for remaining hour.