High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed Raw beef not in commercial packaging over zucchini fries and cooked mussels 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. Walk in cooler: gyro meat (47F – Cold Holding); cooked rice (46F – Cold Holding); cooked green beans (46F – Cold Holding); spinach pie (44F – Cold Holding); cooked potatoes (44F – Cold Holding) Observed food delivery in process of being put into walk in cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed ice bags on tcs products to quick chill. **Corrective Action Taken**

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. No time stamp for gyro meat at cook line. Per operator, out of temperature for approximately 20 minutes. Operator placed time stamp for remaining 3 hours and 40 minutes. **Corrected On-Site** **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. grits (123F – Hot Holding); sausage gravy (132F – Hot Holding) Observed in steam table on cook line. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F. **Corrective Action Taken**