High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Reach in Cooler; beef soup (47F – Cooling) Per operator was prepared and stored in cooler overnight. Item did not reach 41F within six hours Operator discarded See stop sale **Corrected On-Site**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Kitchen; Employee handled raw meat then handled clean utensils without washing hands first. Advised operator, employee washed hands **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in Cooler; Raw shell eggs stored above cooked beef. Advised operator who fixed **Corrected On-Site**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. At Reach in Freezer; Raw chicken stored above raw beef Advised operator who fixed **Corrected 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. At Reach in Cooler; beef soup (47F – Cooling) Per operator was prepared and stored in cooler overnight. Item did not reach 41F within six hours Operator discarded

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 ackee (120F – Hot Holding); cooked callaloo (125F – Hot Holding) Per operator held at steam table for approximately two hours. Advised to reheat to 165+F