High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked chicken (48F – Cooling)at 11:45 per operator product prepared test at 9:00pm and left in cooler overnight to cool . At this rate product never reached 41F within 6 hours. See stop sale.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In reach in freezer open bag of raw chicken stored above open bag of cooked chicken. Discussed with operator who corrected storage of products. **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. In reach in cooler cooked chicken (48F – Cooling)at 11:45 per operator product prepared test at 9:00pm and left in cooler overnight to cool . At this rate product never reached 41F within 6 hours. See stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table pork wontons (118F – Hot Holding) per operator product reheated on stove approximately 2 hours ago and held on steam table. Discussed with operator who moved product to reheat to 165F+ for n the stove. **Corrective Action Taken**