High Priority – Raw animal food stored in same container as ready-to-eat food. In walk-in cooler raw fish and seafood stored with cooked mussels in same ice. Operator separated the foods. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler left side; cooked French onion soup (60F – Cold Holding). Also tall silver reach-in cooler near dish room; raw beef carpaccio (46F – Cold Holding); blue cheese crumbles (48F – Cold Holding); housemade coleslaw (46F – Cold Holding); cooked shrimp (52F – Cold Holding); bread pudding with cooked egg batter (47F – Cold Holding); butter (46F – Cold Holding). All foods per operator stored for 3 hours after setting up cook line. Operator iced down all foods and placed in walk-in cooler for rapid cooling. **Corrective Action Taken** **Warning**

High Priority – Whole meat roast hot held at less than 130 degrees Fahrenheit. In prep area roast beef (111F – Hot Holding) for one hour under heat lamp. Discussed with operator using time as a public health control and proper roasting/hot holding parameters. Operator time marked roast for 4 hour discard. **Corrected On-Site** **Warning**