High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mashed potatoes (47-48F – Cooling); in glass door cooler at pizza station; food never reached 41 F or below within 6 hours; See Stop Sale

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw shrimp and raw mussels in reach in cooler at cook line; reversed **Corrected On-Site**

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. mashed potatoes (47-48F – Cooling); in glass door cooler at pizza station; food never reached 41 F or below within 6 hours; See Stop Sale

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (48F – Cold Holding); fish (48F – Cold Holding) cooked pasta (48F – Cold Holding) in walk-in cooler; foods not prepared or portioned today; food out of temperature for approximately 1 hour; as per operator cooler door left opened; walk-in freezer door left opened to quick chill foods; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**