High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fry station – smashed potatoes (55F – Cooling) 3:20pm heat cooling 7:15am – see stop sale. **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salad station – Cole slaw (55F – Cold Holding) 3:30pm operator stated ambient cooling since 11am – See Stop Sale. salad station – cut shrimp (48F – Cooling) 3:30pm ambient cooling since 8:00am – overfilled container – see stop sale. Walkin cooler – cut watermelon (48F – Cold Holding) 3:50pm cooling since 8:30am – see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fry station – smashed potatoes (55F – Cooling) 3:20pm heat cooling since 7:15am – see stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers – American cheese (45F – Cold Holding); Poultry (45F – Cold Holding); pork rib egg roll (57F – Cold Holding) operator states not portioned or prepared today held under 4 hours – operator moved to freezer. grill/sauté station – spaghetti (54F – Cold Holding); cavatelli pasta (53F – Cold Holding) operator states not portioned or prepared today held under 4 hours – operator moved to cooler. Hot line cubed butter (64F) operator states held under 2 hours sitting on top of ice bath – operator moved to freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Fry station – smashed potatoes (55F – Cooling) 3:20pm heat cooling 7:15am – see stop sale. Salad station – Cole slaw (55F – Cold Holding) 3:30pm operator stated ambient cooling since 11am – See Stop Sale. salad station – cut shrimp (48F – Cooling) 3:30pm ambient cooling since 8:00am – overfilled container – see stop sale. Walkin cooler – cut watermelon (48F – Cold Holding) 3:50pm cooling since 8:30am – see stop sale. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line – drawn butter (83F) held at room temperature under 2 hours – operator moved to stove. **Warning**