A4 WARMING KITCHEN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Buffet - flip top - cheese (46F). Per operator item placed in unit approximately 45 minutes ago. Item not prepped or portioned today. Observed item in shallow pan. Operator placed in deep pan to quick chill. 2. Back prep room - cheese (46F). Per operator item placed in unit approximately 45 minutes ago. Item not prepped or portioned today. Observed water dripping from inside top of unit. Doors not closing tightly. Operator removed item to banquet kitchen to quick chill. Corrective Action Taken 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. Holding unit in prep room - cooked ribs (116-122F - Hot Holding). Per operator item holding approximately 45 minutes. Operator removed to reheat. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet line - pasta salad (45-46F); cut melon (45-46F). Per operator items placed in unit approximately 30 minutes ago. Items not prepped or portioned today. Operator placed on ice to quick chill. Corrective Action Taken