High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pot roast (49F – Cooling) date marked 8/20 in the walk in cooler. The operator discarded the pot roast. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked beans at 4:45 (101F – Cooling). The operator stated the beans were prepared at approximately 6AM. The operator discarded the beans. **Corrected On-Site** **Warning**

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked beans at 4:45 (101F – Cooling). The operator stated the beans were prepared at approximately 6AM. Observed cooked pot roast (49F – Cooling) date marked 8/20 in the walk in cooler. The operator discarded the beans and pot roast. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over queso dip in the walk in cooler. The operator properly stored the raw shrimp. **Corrected On-Site** **Warning**

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken wings date marked 8/12 in the outside walk in cooler. The operator discarded the chicken. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked chicken wings date marked 8/12 in the outside walk in cooler. The operator discarded the chicken. **Corrected On-Site** **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shrimp (54F – Cold Holding); butter (50F – Cold Holding); cooked pasta (60F – Cold Holding); raw salmon (50F – Cold Holding); raw scallops (46F – Cold Holding); heavy whipping cream (53F – Cold Holding) in the reach in cooler on the cook line nearest the bar. Observed raw salmon (50F – Cold Holding); raw shrimp (52F – Cold Holding); cooked pork (45F – Cold Holding); raw chicken (50F – Cold Holding); raw beef (49F – Cold Holding); sliced cheese (47F – Cold Holding); deli turkey (50F – Cold Holding); deli roast beef (51F – Cold Holding); raw cod (49F – Cold Holding); raw grouper (52F – Cold Holding); raw shrimp (50F – Cold Holding); raw mahi (48F – Cold Holding) in the low boy reach in cooler underneath the grill on the cook line. Observed cut tomatoes (57F – Cold Holding); deli turkey (57F – Cold Holding); blue cheese crumbles (54F – Cold Holding); buffalo chicken flat bread (58F – Cold Holding); cheese flat bread (57F – Cold Holding); hard boiled eggs (48F – Cold Holding); bread pudding (51F – Cold Holding); key lime pie (58F – Cold Holding) in the reach in cooler at the salad prep station. The operator stated the above foods had been held for more than 4 hours. The operator discarded the above foods. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (54F – Cold Holding); butter (50F – Cold Holding); cooked pasta (60F – Cold Holding); raw salmon (50F – Cold Holding); raw scallops (46F – Cold Holding); heavy whipping cream (53F – Cold Holding) in the reach in cooler on the cook line nearest the bar. Observed raw salmon (50F – Cold Holding); raw shrimp (52F – Cold Holding); cooked pork (45F – Cold Holding); raw chicken (50F – Cold Holding); raw beef (49F – Cold Holding); sliced cheese (47F – Cold Holding); deli turkey (50F – Cold Holding); deli roast beef (51F – Cold Holding); raw cod (49F – Cold Holding); raw grouper (52F – Cold Holding); raw shrimp (50F – Cold Holding); raw mahi (48F – Cold Holding) in the low boy reach in cooler underneath the grill on the cook line. Observed cut tomatoes (57F – Cold Holding); deli turkey (57F – Cold Holding); blue cheese crumbles (54F – Cold Holding); buffalo chicken flat bread (58F – Cold Holding); cheese flat bread (57F – Cold Holding); hard boiled eggs (48F – Cold Holding); bread pudding (51F – Cold Holding); key lime pie (58F – Cold Holding) in the reach in cooler at the salad prep station. The operator stated the above foods had been held for more than 4 hours. The operator discarded the above foods. **Corrected On-Site** **Warning**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth solution for the buckets on the cook line at 500ppm. The operator diluted the solution to 200ppm. **Corrected On-Site** **Warning**