High Priority – – From initial inspection : 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 52F, cooked chicken breast 51F, cheeses 52F, ricotta cheese 52F, tuna salad 53F , chicken salad 53 F , pasta salad 52F, potato salad 53F in flip top 3 door reach in cooler cooler and cooked steak 50F, raw hamburger 50F in bottom shelf at Avantco reach in cooler at kitchen . Food not prepped or portion today . Food being held more than 4 hours…. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours…observed at 1:41 pm slice tomatoes 56F in flip top cooler , per manager tomato was sliced at 8 am . **Warning** – From follow-up inspection 2024-05-14: Stop sale issue .. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit… Cooked chicken 50-51F, blue cheese sauce 45F , cut lettuce 47F in flip top reach in cooler , food not prepped or portion today, chicken, blue cheese sauce being held more than 4 hours.. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ..Observed at 2:15 pm cut tomatoes 46F in flip top reach in cooler . Per Cook it was prepped at 9 am . **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…salsa 52F, cooked chicken breast 51F, cheeses 52F, ricotta cheese 52F, tuna salad 53F , chicken salad 53 F , pasta salad 52F, potato salad 53F, roast beef 53F, ham 53F in flip top 3 door reach in cooler cooler and cooked steak 50F, raw hamburger 50F in bottom shelf at Avantco reach in cooler at kitchen . Food not prepped or portion today . Food being held more than 4 hours. Stop sale issue ….ham 44F, turkey 44F, cheeses 45F in walk in cooler . Door was not closed properly. Food being held less than 4 hours . Employee closed door properly **Corrective Action Taken** **Warning** – From follow-up inspection 2024-05-14: Cooked chicken 50-51F, blue cheese sauce 45F , cut lettuce 47F in flip top reach in cooler , food not prepped or portion today, chicken, blue cheese sauce being held more than 4 hours , stop sale issue. Cut lettuce being held less than 4 hours, employee removed food another acceptable cooler **Admin Complaint**

High Priority – – From initial inspection : 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…observed at 1:41 pm slice tomatoes 56F in flip top cooler , per manager tomato was sliced at 8 am . Stop sale issue . Employee discarded food. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-05-14: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ..Observed at 2:15 pm cut tomatoes 46F in flip top reach in cooler . Per Cook it was prepped at 9 am . Stop sale issue. Cook discarded food **Admin Complaint**