High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, turkey gravy (44F – Cooling), operator stated product held in cooler since prior day. Product did not reach 41F within 6 hours. See stop sale.

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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, turkey gravy (44F – Cooling), operator stated product held in cooler since prior day. Product did not reach 41F within 6 hours. See stop sale.

High Priority – Dented/rusted cans present. See stop sale. At dry storage, #10 can tomatoes, dented. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter cook line, French toast batter (62F – Cold Holding); pancake batter with eggs (71F – Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items onto ice bath to quick chill. **Corrective Action Taken**