High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in cooler. Observed fontina cheese (42-51F – Cold Holding; second temperature 42F). Items were not prepared or portioned today. Per operator, there was a power outage at the reach in cooler for approximately one hour which resulted in the item being out of temp. Manager placed a bag of ice on top of cheese to rapid cool. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table. Observed fried eggs (123F – Hot Holding). Per operator Item was out of temp for approximately 15 minutes. Manager voluntarily discarded. Soup warmer Observed bags of soup hot holding at 114F . Per operator, soups were reheated to one 165F and above prior to inspection but warming unit released water which lead to them having to refill unit with room temperature water and as a result lead to the items dropping in temperature. Per operator soups were out of temp for approximately 1 hour. **Corrective Action Taken**