High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (46F – Cooling); cooked rice (47F – Cooling) As per operator, both items were prepared late evening yesterday and left to cool. Items did not cool to 41F in a total of 6 hours. Items stored in large quantity and covered. See stop sale.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator contacted technician. **Corrective Action Taken** **Warning**

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched clothes and soiled apron with gloves then prepared cooked chicken; no hand wash. Employee changed gloves and washed hands. **Corrected On-Site**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw Salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator, stored no longer frozen, over night in walk in cooler. See stop sale. **Repeat Violation** **Admin Complaint**

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. At flip top cooler unit: cooked curried chicken (45F – Cold Holding) ; cooked chicken (45F – Cold Holding) As per operator, both items stored in unit overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (46F – Cooling); cooked rice (47F – Cooling) As per operator, both items were prepared late evening yesterday and left to cool. Items did not cool to 41F in a total of 6 hours. Items stored in large quantity and covered. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw seasoned chicken (48F – Ambient Cooling) As per operator, seasoned late evening yesterday and left to cool. Item did not cool to 41F in a total of 4 hours. Item stored in large quantity and covered. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked curried chicken (45F – Cold Holding) ; cooked chicken (45F – Cold Holding) As per operator, both items stored in unit overnight. Not prepped or portioned today. See stop sale. On prep table: samosas with cooked potatoes (68F – Cold Holding) As per operator, taken out for an order and left on table for 1 hour. Not prepped or portioned today. Operator placed in walk in freezer to quick chill. At Low boy: thawed vacuum packaged raw salmon (47F – Cold Holding) As per operator, taken from walk in cooler 1 hour 20 mins prior. Not prepped or portioned today. See stop sale. whole milk (48F – Cold Holding) As per operator, taken from walk in cooler 20 mins prior. Not prepped or portioned today. Operator moved to quick chill. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator time marked.

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. At walk in cooler: raw seasoned chicken (48F – Ambient Cooling) As per operator, seasoned late evening yesterday and left to cool. Item did not cool to 41F in a total of 4 hours. Item stored in large quantity and covered. See stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above stovetop: cooked chickpeas (133F – Hot Holding) As per operator, cooked since 15 mins. Operator removed to reheat. **Corrective Action Taken**