High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed cooked beef (50 F – Cold Holding); boiled potatoes (48F – Cold Holding); cheese (44F – Cold Holding); raw chicken (45F – Cold Holding), as per operator the walk in cooler door was left open while organizing it for a long period of time, also the the cooler was at proper temperature less than 4 hours ago. Instructed operator to maintain walk in cooler door closed to rapidly cool down. Observed at front line in the under counter cooler at front line raw tilapia (60 F – Cold Holding); raw chicken (60 F – Cold Holding); cooked beef (60 F – Cold Holding), as per front line cook food was transferred to unit less than 2 hours ago. Instructed employee to transfer food to another working unit. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line in the oven cooked pork (98F – Hot Holding), as per cook for less than 2 hours. Employee reheating food. **Corrective Action Taken** **Warning**