High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ribs (45-48F – Cooling); cooked chicken (47F – Cooling); in walk-in cooler as per operator food cooked last night and placed in big plastic container and covered while cooling. Foods never reached 41 F or below within 6 hours; See Stop Sale

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); operator unable to fix;

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw chicken, battered food and placed in fryer; discarded gloves; touched clean plates; proceeded to put new gloves without washing hands before handling ready to eat foods; Manager educated; washed hands and changed gloves; **Corrected On-Site**

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. salsa (50F – Cold Holding); in individual cups at to go station; food not prepared or portioned today; food overstocked; as per operator food out of temperature for more than 4 hours; See Stop Sake Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ribs (45-48F – Cooling); cooked chicken (47F – Cooling); in walk-in cooler as per operator food cooked last night and placed in big plastic container and covered while cooling. Foods 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. quesadilla chicken (49F – Cold Holding); in portioned bags on top part of make table; as per operator food not prepared or portioned today; food left outside for approximately 20 minutes while setting up the coolers; rice (49F – Cold Holding) in bag in drawers at cook line; as per operator food not portioned or prepared today; Food moved to walk-in cooler to quick chill food left outside for approximately 20 minutes while setting up the coolers; salsa (50F – Cold Holding); in individual cups at to go station; food not prepared or portioned today; food overstocked; as per operator food out of temperature for more than 4 hours; See Stop Sake **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. mixed greens ( 2 blends shredded lettuce and mixed greens) (46-50F – Cooling)at 11:05 to 47 F -50 F at 11:40 since 10:30 ; in salad cooler above make table at salad station ; as per operator shredded lettuce is mixed with mixed greens and stored in salad cooler; salad cooler left open in between service; at this rate food will not reach 41 F or below; food moved to freezer ; **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. corn on the cob (119-156F – Hot Holding); at steam table #2 at cook line Operator added more water to covered all parts of food; food out of temperature for approximately 20 minutes; **Corrective Action Taken**