CREATE A BOWL 1

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked chicken hot holding at 130F, hot box less than 4 hours/bring back to main kitchen and reheated to 16F before serving. Corrective Action Taken

High Priority - Displayed food not properly protected from contamination.Carrots at the front line area. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Chicken,117 f held less than four hours discarded by operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Jalapeño sauce,55 f at the front line area held less than four hours,operator immersed the container in a container of ice.

Intermediate - Employee training does not include food allergen awareness information. Corrected On-Site

Basic - Employee beverage container under a food preparation table in the prep area. Corrected On-Site