High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato basil soup (59F – Cooling); stored in the walk in cooler in covered 18 Qt container with a date mark of 7/27. Employee stated the soup was placed in the walk in cooler to cool on 7/27. Employee discarded the soup.

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. Tomato basil soup (59F – Cooling); stored in the walk in cooler in covered 18 Qt container with a date mark of 7/27. Employee stated the soup was placed in the walk in cooler to cool on 7/27. Employee discarded the soup.

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 handled the trash can then a clean knife without washing their hands. Employee removed the knife to be sanitized and washed their hands. **Corrective Action Taken**