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. In the kitchen at front line cooler sliced tomatoes (44F – Cold Holding). Per operator prepared and portioned the previous day. Per operator stored in flip top cooler overnight. Operator discarded.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen at front line cooler sliced tomatoes (44F – Cold Holding). Per operator prepared and portioned the previous day. Per operator stored in flip top cooler overnight. Operator discarded. **Corrected On-Site**

High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In the kitchen at cook line cooler, raw chicken breast #1 prepared and portioned today at 11:37am and placed in cooler soon after. (52F – Cooling from ambient at 3:29pm). Operator placed in freezer to rapid chill. (2nd temp at 51F at 3:37 pm). Advised operator to discard and educated on proper cooling method. In the kitchen at the cook line cooler, raw chicken breast #2 prepared today at 11:37am and placed in cooler soon after. (1st tempt 48F at 3:29pm – Cooling from ambient). Operator placed in freezer to rapid chill. (2nd temp at 47F at 3:37 pm).Advised operator to discard and educated on proper cooling method.

High Priority – Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1) In the kitchen at cook line cooler, raw chicken breast #1 prepared and portioned today at 11:37am and placed in cooler soon after. (52F – Cooling from ambient at 3:29pm). Operator placed in freezer to rapid chill. (2nd temp at 51F at 3:37 pm). Advised operator to discard and educated on proper cooling method. 2) In the kitchen at the cook line cooler, raw chicken breast #2 prepared today at 11:37am and placed in cooler soon after. (1st tempt 48F at 3:29pm – Cooling from ambient). Operator placed in freezer to rapid chill. (2nd temp at 47F at 3:37 pm).Advised operator to discard and educated on proper cooling method.