High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. hollandsise (99F – Cooling) at 9:39; cooling since 7:30 Observed sitting on counter in kitchen. Operator placed back on stove to reheat to 165+F. **Corrective Action Taken**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed Raw beef and raw chicken over fully cooked gyro meat at reach in freezer on cook line. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large flip top cook line: cheese ( 58- Cold Holding); ham ( 54- Cold Holding); raw shell eggs (49F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to place ice bags on all tcs products. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pans over cook line: home fries (133F – Hot Holding); sausage links (120F – Hot Holding); hash browns (113F – Hot Holding) Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Operator already has time control procedure, but not filled out by operator. Educated operator on how to fill out time control procedure. Advised operator to place time stamp for remaining 3 hours. **Repeat Violation** **Admin Complaint**