High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rehydrated hashbrowns (58F – Cooling over 6 hours) in walk in cooler, per operator and prep cook hashbrowns were reheated with hot water the day before and placed in deep, covered, plastic containers and placed in walk in cooler without any additional preparation done today. Also submitted HACCP plan for hashbrowns have not yet been approved.

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. See stop sale. rehydrated hashbrowns (58F – Cooling over 6 hours) in walk in cooler, per operator and prep cook hashbrowns were reheated with hot water the day before and placed in deep, covered, plastic containers and placed in walk in cooler without any additional preparation done today. Also submitted HACCP plan for hashbrowns have not yet been approved.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs with gloved hands then changed gloves and continued to handle plates which only had fully cooked animal products being placed on with the same gloved hands without washing hands before touching inside of plate.