High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler at main cook line cooked sausage (51F – Cooling) at 3:35 since previous night, at this 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 mop and after without washing hands handled food containers, discussed with operator 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 41 degrees Fahrenheit within 6 hours. In reach in cooler at main cook line cooked sausage (51F – Cooling) at 3:35 since previous night, at this rate of cooling product never reached 41F within 6 hours see stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at bakery kitchen house made sauce with fresh garlic (46F – Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who moved product to reach in freezer to chill. In kitchen in steam table turned off chicken stock (84F -Cold Holding) per chef product held at room temperature for approximately 1 hour and steam table never turned on, discussed with chef who turned on stove to reheat product. **Corrective Action Taken**