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Observed a bin of several types of grilled chicken hot holding below 135 degrees F. CA: Time/Temperature control for safety foods must be hot held at 135 degrees F or above. COS:PIC discarded food

Observed prepped mac and cheese on table in side kitchen/storage area, cooked mac and cheese also on time in front service steam table and main kitchen steam table labeled for discard at 3pm and held past discard time. CA: Foods on Time as a Public Health control must be discarded at appropriate times. COS:PIC discarded mac and cheese

Observed juices in front service area beverage cooler bottled by facility without properly labeling. CA: Pre-packaged food must be labeled properly with common name of food, ingredients, allergens, name and place of business and quantity

Observed the following foods cold holding above 41 degrees F: chicken in bottom of 2 door prep top cooler of main kitchen; potato salad, pork chops and butter milk in bottom of single door prep cooler in main kitchen; eggs and buttermilk in 2 door reach in cooler of storage/store room. CA: TCS foods must be cold held at 41 degrees or below. COS:PIC discarded foods

Observed the following foods hot holding above 135 Degrees F: Melted cheese in steam table of main kitchen; greens and shrimp pasta in steam table of front service area. CA: TCS foods must be hot held at 135 degrees or above COS: PIC reheated greens to 189 degrees F, Hot cheese to 167 degrees F and shrimp pasta to 168