High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (46F – Cooling). Operator stated cooling overnight in deep full container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At walk-in cooler; cooked rice (46F – Cooling). Operator stated cooling overnight in deep full container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale.

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then handled clean utensils and unwrapped togo containers to prepare food for customer without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At walk-in freezer; raw comminuted lamb stored over opened bag of cooked chicken. Operator moved cooked chicken above raw lamb. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked beef (110F – Hot Holding). Operator stated beef was reheated on grill prior to being placed in steam table, held less than 1 hour overfilled, reheated to 200F. **Corrected On-Site**