High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep area Cooked pork at 3:39pm (78F cooling) since 12pm Product didn't cool to 70F within 2 hours. See stop sale

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through back door of the restaurant and started to handle clean utensils and ice paddles for soups without washing hands first. Employee washed hands **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 70 degrees Fahrenheit within 2 hours. Prep area Cooked pork at 3:39pm (78F cooling) since 12pm Product didn't cool to 70F within 2 hours. See stop sale

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on prep area on shelf Chicken pot pie soup 114F hot holding, mashed potatoes 112F hot holding Per operator stored for approximately 2 hours. Operator moved to stovetop to be reheated to 165F ++ **Corrective Action Taken**