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 cooked steak (53F – Cooling) at 9:45 since yesterday, per operator product prepared yesterday and placed in walk in cooler before 9pm in plastic wrapped stacked pans, at this current rate of cooling product never reached 41F within 6 hours, 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 handled trash can and after without washing hands handled ladle to soup, discussed with operator, employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef over soup, raw shell eggs over sauces, 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 walk in cooler cooked steak (53F – Cooling) at 9:45 since yesterday, per operator product prepared yesterday and placed in walk in cooler before 9pm in plastic wrapped stacked pans, at this current rate of cooling product never reached 41F within 6 hours, see stop sale.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on mop sink hose Bibb, discussed with operator.