High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melons (47F-cold holding) inside walk in cooler at front counter, per operator, melons not prepared or portioned today. Melons taken out from walk in cooler and placed into reach in cooler and the time left out of temperature cannot be determined. Operator discarded. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold smoked salmon (46-55F – Cold Holding) In metal container over stacking fill line at flip top cooler at cook line. Per operator, items not prepared or portioned today. Items left out of temperature for approximately 1 hour, operator voluntarily discarded. Observed cut tomatoes (48F-cold holding); shredded cheese (46F); inside reach in cooler at cook line in kitchen. Per operator, items not prepared or portioned today, items placed from walk in cooler into reach in cooler unit and left out of temperature for approximately 2 hours, operator voluntarily discarded. Observed container of yogurt (48F-cold holding) Inside flip top reach in cooler at end of cook line, per operator, yogurt not prepared or portioned today, Yogurt placed inside flip top cooler and left out of temperature for approximately 1 hour. Operator placed yogurt on ice bath to quick chill. Observed cut melons (47F-cold holding) inside walk in cooler at front counter, per operator, melons not prepared or portioned today. Melons taken out from walk in cooler and placed into reach in cooler and the time left out of temperature cannot be determined. Operator discarded. See stop sale.