High Priority – Nonfood-grade containers used for food storage – direct contact with food. Observed prepped cook sausages, salt, and assorted dry beans in direct contact with non food grade containers in back prep line.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line counter pancake batter with eggs and milk (75F – Cold Holding) for 3 hours 45 minutes per operator, and cooked potatoes (80F – Cold Holding) for one hour per operator. Discussed with operator updating written time as a public health control plan to reflect this procedure. Operator discarded batter at 4 hour mark. **Corrective Action Taken**