High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20 small flying insects on boxes, shelving in back dry storage hallway to office. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler 2 containers cut tomatoes salsa (55F – Cold Holding) for 3 and a half hours per operator, per operator walk-in cooler door was opened constantly for 2-3 hours to unpack order per operator. Operator began icing down all foods. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and rate of cooling is insufficient to cool back to 41F within 4 hours. In walk-in cooler, all ambient cooling: ; cooked beef (54F – Cooling); cooked chicken (55F – Cooling); cooked beans (51F – Cooling); sour cream (54F – Cold Holding); white soft cheese (55F – Cooling) per operator for 3 and a half hours since morning unpacking and prep. Per operator walk-in cooler door was opened constantly for 2-3 hours to unpack and prep during this time. Operator began icing down all foods for rapid cooling. **Corrective Action Taken** **Warning**