High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. hard boil egg (57F – Cooling) in three door reach in cooler at front counter area. Not prepped or portioned today. In unit over four hours. Food was not cooled to 41F within 6 hours. Discarded. **Corrective Action Taken**

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking coffee at front counter and began touching clean equipment and food handling in back kitchen without washing hands. Educated owner on site.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. hard boil egg (57F – Cooling) in three door reach in cooler at front counter area. Not prepped or portioned today. In unit over four hours. Food was not cooled to 41F within 6 hours. Discarded.