High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Flip top cooler near microwave: cooked onions (46F at 4:03pm- Cooling) As per manager, cooling since 9:00am; Item stored over stacked and did not cool from 135F to 41F in a total of 6 hours. See stop sale. **Warning**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee go outside kitchen, enter, touched hat then handled knob of stove and container with seasoning; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handle dirty dishes then handled tray with clean glasses; no hand wash. Advised manager that employee should wash hands. **Warning**

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch side of nose then touched pan in reach in cooler; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**

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 manager used barehand to handle sliced tomatoes that are served without heat treating between eggplants, as per manager. Operator discarded tomatoes. **Corrected On-Site** **Warning**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher clean sheet pans but did not sanitize. Sink not set up for sanitization. Operator began setting up sanitizer sink to sanitize pans. **Corrective Action Taken** **Warning**

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly landing on cooked chicken wings stored on prep area near oven. See stop sale for cooked wings. **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw shrimp stored over pans of portioned cooked meatballs in reach in freezer. Employee stored properly. **Warning**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. At reach in freezer: Raw portioned rib eye ( no commercial packaging provided for beef) stored above raw shrimp. Operator stored properly. **Corrected On-Site** **Warning**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly landing on cooked chicken wings stored on prep area near oven. See stop sale for cooked wings. **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Flip top cooler near microwave: cooked onions (46F at 4:03pm- Cooling) As per manager, cooling since 9:00am; Item stored over stacked and did not cool from 135F to 41F in a total of 6 hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep counter, beside microwave: fresh garlic oil (75F – Hot Holding) As per manager, stored more than 4 hours. 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. Pizza make table:cooked sliced meatballs (51F at 3:45 – Ambient Cooling) As per manager, sliced and cooling since 10am; sliced tomatoes (51F at 3:52pm- Ambient Cooling) As per manager sliced and cooling since 11:30am. Items stored over stacked and did not cool to 41F in a total of 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler near microwave: fresh mozzarella (50F – Cold Holding); cooked wings (51F – Cold Holding) As per operator, both items taken from walk in cooler to flip top cooler and stored since 9:30am; Pizza make table: cut fresh mozzarella (49F – Cold Holding) since 11:00am ;As per operator, taken from walk in cooler and stored since 11:00am ; house made pizza sauce (47F – Cold Holding); as per operator, stored in unit over night ; Not prepared or portioned today. Items stored over stacked. See stop sale for all items. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler near microwave: fresh mozzarella (50F – Cold Holding); cooked wings (51F – Cold Holding) As per operator, both items taken from walk in cooler to flip top cooler and stored since 9:30am; Pizza make table: cut fresh mozzarella (49F – Cold Holding) since 11:00am ;As per operator, taken from walk in cooler and stored since 11:00am ; house made pizza sauce (47F – Cold Holding); as per operator, stored in unit over night ; Not prepared or portioned today. Items stored over stacked. See stop sale for all items. Flip top cooler near microwave: cooked pasta (53F – Cold Holding) as per operator, taken from walk in cooler and placed in unit 1 hour prior. Stored on rack next to oven: cooked wings (73F – Cold Holding); as per operator, taken from walk in cooler and stored since 10 mins At flip top near stovetop: bolognese sauce (48F – Cold Holding) as per operator, taken from walk in cooler and stored since 1 hour. Not prepared or portioned today. Items stored over stacked. Advised operator to quick chill over stacked portions for all items. **Warning**

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. Pizza make table:cooked sliced meatballs (51F at 3:45 – Ambient Cooling) As per manager, sliced and cooling since 10am; sliced tomatoes (51F at 3:52pm- Ambient Cooling) As per manager sliced and cooling since 11:30am. Items stored over stacked and did not cool to 41F in a total of 4 hours. See stop sale. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep counter, beside microwave: fresh garlic oil (75F – Hot Holding) As per manager, stored more than 4 hours. See stop sale. **Warning**