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 cut tomatoes (47F – Cold Holding) at cook line. Per operator, tomatoes cut approximately 5 hours prior to inspection. Stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F – Cold Holding) at cook line. Per operator, tomatoes cut approximately 5 hours prior to inspection. Stop sale.

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. Observed bean sprouts and cut cabbage stored at cook line without time mark. Per operator, foods put on time approximately 2.5 hours prior to inspection. Operator put time mark on foods. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sushi bar// shrimp tempura (70F – Hot Holding). Per operator, food out of temperature for approximately 10 minutes. Operator put food in deep fryer to reheat to 165F for hot holding. **Corrective Action Taken**