High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 pans cooked beef and 2 pans chili(46-48F – Cooling), all stored in walk in cooler on shelf with lid covered from overnight with no additional preparation today as per manager. Ambient temperature at 46F. Inspector thermometer reading at 48F. Stop sale issued 1 pan cut tomatoes (47F – Cooling), stored in walk in cooler on shelf covered with film wrap and prep around 9am this morning with no additional preparation as per manager. Ambient temperature at 46F. Inspector thermometer reading at 48F. Stop sale issued 1 case and 2 bags of cut lettuce, 3 cases cheese, 1 case raw bacon and 2 packs hot dogs (46-48F – Cold Holding), all stored in walk in cooler on shelf from overnight with no additional preparation this morning as per manager. Ambient temperature at 46F. Inspector thermometer reading at 48F. Stop sale issued **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-01-31: 1 case of cheese in walk in cooler with my initials on front of box from stop sale on 1-29-24 not discarded. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish (78F – Hot Holding); breaded chicken (102F – Hot Holding); chicken wings (96F – Hot Holding), all items stored on front cook line hot holding equipment and place there approximately 30mins ago as per manager. Observed unit power was turned off. Manager turned unit on and voluntarily discarded all items **Warning** – From follow-up inspection 2024-01-31: On front line in cook line hot holding equipment and place there approximately 20mins ago as per manager. Observed unit power was turned off again. Manager turned unit on but unit keeps tuning off and voluntarily discarded theses items below. 114F hot holding big chicken 109F hot holding wings 124F hot holding tenders 69F hot holding fish In fryer areas hot holding items were re-heated due to temperatures and manager reheating them during inspection after sitting for approximately 20 mins: 111F hot holding popcorn chicken (reheated 182F) 109F hot holding chicken tenders (reheated 188F) ** Admin Complaint** **Admin Complaint**