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. Upon inspection raw repackaged steaks above open bag of vegetables.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar top – sliced tomatoes 60, ham 59, diced tomatoes 59, shredded cheese 48F Per operator less than 4 hrs. ( make bar constantly open during breakfast service ) operator iced food for rapid cooling . Walk-in cooler liquid Eggs 47F ( package surface ), shell eggs 45F ambient . Second ambient temp in walk-in 43f **Corrective Action Taken** **Warning**