High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler large plastic bin of cooked pulled chicken (52F – Cooling) at 11:55 per operator product prepared yesterday and held in unit overnight, discussed cooling with operator see stop sale.

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands. **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 walk in cooler large plastic bin of cooked pulled chicken (52F – Cooling) at 11:55 per operator product prepared yesterday and held in unit overnight, discussed cooling with operator see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in shallow plastic pan sliced cheese (55F – Cold Holding) per operator product not portioned or prepared today and held in unit over night, see stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in shallow plastic pan sliced cheese (55F – Cold Holding) per operator product not portioned or prepared today and held in unit over night, see stop sale.