High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Ground beef over raw bacon at walk in cooler. Operator stored properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted garlic butter (52F – Cold Holding) Observed on ice bath. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. **Corrective Action Taken**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Cooked chili glaze with no time stamp at cook line. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lemon butter sauce (129F – hot holding) Observed double panned on steam well. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to bring up to 165+F. **Corrective Action Taken**