High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ghee made in house per person in charge at 70-71F stored in kitchen overnight. – From follow-up inspection 2024-04-09: Cauliflower and yogurt sauce in unit overnight at 47-48F. Item stored in pans on top of pans in fliptop. **Admin Complaint** – From follow-up inspection 2024-06-10: Not issued. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ghee made in house per person in charge at 70-71F stored in kitchen overnight. In reach in cooler drawers under far left cookline chicken, curry, curry, peppers 48-50F. Person in charge states items were brought from walk in cooler at 11am, less than 4hours ago. Person in charge moved items to walk in cooler. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-04-09: Cauliflower and yogurt sauce in unit overnight at 47-48F. Item stored in pans on top of pans in fliptop. **Admin Complaint** – From follow-up inspection 2024-06-10: In fliptop across from cookline, shrimp, cheese,spinach, cheese, tomato, chicken 46-52F, person in charge states items were brought from walk in cooler almost 4 hours ago, began discarding items. Recommended holding small amounts on time in unit until repaired. Ambient temperature of unit 56F during inspection. Also, in fliptop to left of three door fliptop, cheese at 47F. Item is double panned. Person in charge discarded. **Admin Complaint**