High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handled bread with bare hands. Employee discarded at will.

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed at flip top cooler next to pizza oven – mushroom stuffed with cheese marked with 8/28/2024. Operator discarded at will. See stop sale.

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. Observed at flip top cooler next to pizza oven – grilled peppers (49F – Cold Holding); mushrooms stuffed with cheese (53F – Cold Holding) as per operator items held out of temperature approximately for 5 hours, items not portioned or prepared today. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler next to pizza oven – grilled peppers (49F – Cold Holding); mushrooms stuffed with cheese (53F – Cold Holding) as per operator items held out of temperature approximately for 5 hours, items not portioned or prepared today. See stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam – table Ricardo sauce (sea food)( 67 – Hot Holding) as per operator item held out of temperature for approximately 2 hours – employee placed on stove to bring back up to 165F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**