TEXAS DE BRAZIL

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. The items on the buffet line were not marked on the sheet as specified in the paperwork. The items have been out on the buffet since 12:00, less than 3 hours. The sheet was completed.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. The items on the buffet line were not marked on the sheet as specified in the paperwork. The items have been out on the buffet since 12:00, less than 3 hours. The sheet was completed. **Corrected On-Site**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the window in the kitchen under the heat lamp, cooked bananas (121F - Hot Holding). The bananas have been in the window less than 2 hours. The bananas were returned to the oven to reheat to 165F to hot hold

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the window in the kitchen under the heat lamp, cooked bananas (121F - Hot Holding). The bananas have been in the window less than 2 hours. The bananas were returned to the oven to reheat to 165F to hot hold **Corrective Action Taken**

High Priority

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dry storage area, three bags were stored with the single service items on the shelves. The bags were removed

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dry storage area, three bags were stored with the single service items on the shelves. The bags were removed **Corrected On-Site**

Basic