High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (53F – Cold Holding); macaroni and cheese (52F – Cold Holding) in small reach in cooler at steam table. **Warning** – From follow-up inspection 2024-09-09: In small reach in refrigerator, coleslaw 47F, macaroni and cheese 46F, rice 53F, cut tomato 46F. All products in cooler overnight. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed rice (53F – Cold Holding); macaroni and cheese (52F – Cold Holding) in small reach in cooler at steam table. Per manager, both products have been in unit overnight. Raw chicken in drawers under flat grill at 49F. Per manager, chicken placed in drawer 3.5 hours prior. Chicken moved to another cold holding unit. Observed beef (50F – Cold Holding); shell egg ambient (56F – Cold Holding); cheese (50F/53F/54F/50F/53F – Cold Holding); beef (53F/49F – Cold Holding); chicken (52F – Cold Holding); Mahi (56F/53F – Cold Holding); beef (54F – Cold Holding); burgers (52F – Cold Holding) in drawers under flat grill. Per manager, all products have been in the unit overnight. **Warning** – From follow-up inspection 2024-09-09: In small reach in refrigerator, coleslaw 47F, macaroni and cheese 46F, rice 53F, cut tomato 46F. In drawers under flat grill, cheese 41F, chicken 42F, beef 37F, shrimp 37F and mahi 36F. All products in cooler overnight. **Admin Complaint**