High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cookline, employee handled toasted bread with bare hands without an approved AOP. Advised operator of proper procedure for use if bare hands. Operator discarded toast, washed hands, put on gloves. **Corrected On-Site** **Warning**

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. At walk in cooler, coleslaw (47F – Cold Holding); cooked grits (64F – Cold Holding); raw sausage (46F – Cold Holding); pork au jus (44F – Cold Holding); raw chicken (47F – Cold Holding), not prepared or portioned today. Operator stated all items held in cooler overnight exceeding 6 hours. See stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, coleslaw (47F – Cold Holding); cooked grits (64F – Cold Holding); raw sausage (46F – Cold Holding); pork au jus (44F – Cold Holding); raw chicken (47F – Cold Holding), not prepared or portioned today. Operator stated all items held in cooler overnight exceeding 6 hours. See stop sale. **Warning**