High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live small flying insects landing on shelves at the bar side of the front counter in the dining room. 3 live small flying insects landing on clean wine glasses at the bar side of the front counter in the dining room 3 small flies landing on the wall next to the juice machines behind the front counter in the dining room Approximately 10 live flying insects landing on the wall over single service items behind the front counter in the dining room. Approximately 10 live small flying insects landing on boxes on top of storage racks along the wall in the bakery kitchen. 3 live small flying insects landing on a bag of flour on a shelf over a dough machine in the bakery kitchen 2 live small flying insects landing on the dough machine in the bakery kitchen Approximately 10 live small flying insects landing on the shelf over the prep table in the middle of the bakery kitchen Approximately 10 live small flying insects landing on containers of pastry ingredients such as sprinkles and chocolate chips in the bakery kitchen. 6 live small flying insects landing on bags of unpeeled onions in production kitchen Approximately 10 live small flying insects landing on clean pots stored on shelf over prep table in production kitchen Approximately 20 live small flying insects landing on unpeeled potatoes under the prep table in the production kitchen

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. In the walk in cooler, cheese (47-49F – Cold Holding); ham (47-49F – Cold Holding); sausage (47-49F – Cold Holding); Turkey (47-49F – Cold Holding); milk (47-49F – Cold Holding); meat sauce (47-49F – Cold Holding); raw beef (47-49F – Cold Holding); raw chicken (47-49F – Cold Holding). The items were not prepared or portioned today. The items were stored in the cooler overnight. The items were discarded. See Stop Sale

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, cheese (47-49F – Cold Holding); ham (47-49F – Cold Holding); sausage (47-49F – Cold Holding); Turkey (47-49F – Cold Holding); milk (47-49F – Cold Holding); meat sauce (47-49F – Cold Holding); raw beef (47-49F – Cold Holding); raw chicken (47-49F – Cold Holding). The items were not prepared or portioned today. The items were stored in the cooler overnight. The items were discarded. See Stop Sale

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter next to the register, sausage in dough (77F – Hot Holding). The item had been sitting in the case for approximately 1.5 hours. Item was added to TPHC paper work and written on board to track. **Corrective Action Taken**