High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler-Soup 50F-56F at 9:00( cooling overnight) , cooked beans 55-56F at 9:00 ( cooling overnight- food stored in large quantity – at current rate of cooling food will not reach 41F within 6 hours- see stop sale. **Warning**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to cut and prepare food without washing hands educated operator- employee washed hands. **Corrective Action Taken** **Warning**

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At area behind walk in cooler observed approximately 10 small flying insects landing on box of plantains and clean pots and pans. At prep area observed approximately 5 small flying insects landing on to-go- boxes, canned and dry food items. **Repeat Violation** **Admin Complaint**

High Priority – Nonfood-grade containers used for food storage – direct contact with food. At walk In cooler- non food grade to-go / shopping bags used to stored broccoli – operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground beef stored over cooked beef- employee removed raw ground beef. **Corrected On-Site** **Warning**

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 ground beef stored over raw whole muscle beef and raw fish- operator moved raw ground beef to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. At walk in freezer raw beef not commercially packaged stored over raw fish- operator moved beef to lower shelf. **Corrected On-Site** **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler-Soup 50F-56F at 9:00( cooling overnight) , cooked beans 55-56F at 9:00 ( cooling overnight- food stored in large quantity – at current rate of cooling food will not reach 41F within 6 hours- see stop sale. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- pasteurized eggs 50F- cold holding , raw beef 46-50F- food over stacked- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours – operator over to walk in cooler to quick chill. At front counter- Milk 47-48F- cold holding- food not prepared or portioned today- left out on counter for 20 minutes- operator over to reach in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At large steam table near cook line- Cooked chicken 98-114F at 9:30 to 98-114F at 9:55( reheating since 8:45), cooked rice 105-117 at 9:30 to 105-117F at 9:55( reheating since 8:45) – at current rate of reheating food will not reach 165F within 2 hours- operator placed on stove to reheat. **Corrective Action Taken** **Warning**