High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. All the following items were stored in the walk-in cooler. Open deli turkey date marked 9/13. Garlic in oil date marked 6/7. Beef ribs date marked 10-2. Chef discarded all the items.

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 touched their face then clean plates without washing their hands. Employee removed the plates and washed their hand. **Corrective Action Taken**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over beef steak in the reach in cooler on the cook line. Chef placed the ground beef below the steak. **Corrected On-Site**

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. All the following items were stored in the walk-in cooler. Open deli turkey date marked 9/13. Garlic in oil date marked 6/7. Beef ribs date marked 10-2. Chef discarded all the items. **Corrective Action Taken**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in reach in cooler in the front counter area. (52F – Cold Holding); Sausage (51F – Cold Holding); Cheddar cheese (50F – Cold Holding); Cut tomatoes (51F – Cold Holding); Leafy greens (55F – Cold Holding); Raw shell eggs Ambient (56F – Cold Holding); Pooled eggs (49F – Cold Holding); Swiss cheese (48F – Cold Holding). Chef stated the items had been stored in the reach in cooler for more than 4 hours. Chef discarded the items.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in reach in cooler in the front counter area. (52F – Cold Holding); Sausage (51F – Cold Holding); Cheddar cheese (50F – Cold Holding); Cut tomatoes (51F – Cold Holding); Leafy greens (55F – Cold Holding); Raw shell eggs Ambient (56F – Cold Holding); Pooled eggs (49F – Cold Holding); Swiss cheese (48F – Cold Holding). Chef stated the items had been stored in the reach in cooler for more than 4 hours. Chef discarded the items. **Corrective Action Taken** **Warning**