High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling: beef broth 67 f cooked at 10 pm overnight. Did not cool from 135 f to 41 f within 6 hours see stop sale. Beef broth was held on prep table to cool overnight and when employees came into work the next day they moved to walk in cooler.

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and began working with food equipment no hand washing.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over chicken broth walk in cooler raw shelled eggs over sauce in walk in cooler.

High Priority – Roach activity present as evidenced by live roaches found. 5 live roaches inside paper towel dispenser 1 live roach on wall above three compartment sink. 2 live roaches inside sanitizer connection above three compartment sink 1 live roach above the dish shelf. Above three compartment sink All roaches were in the same dish washing hand sink area. Operator killed all roaches removed and sanitized area.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: imitation krab 45 f 2nd temp Cold holding: sitting on cooks line raw seed sprouts 47 f 2nd temp Cooling: beef broth 67 f cooked at 10 pm overnight. Did not cool from 135 f to 41 f within 6 hours see stop sale.