High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler large bins of cooked pasta (92F – Cooling) at 3:50 since 12:00, at this rate of cooling product never reached 70F within 2 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 trash can and without washing hands employee handled clean and sanitized Chinese style pan, discussed with operator employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above bag of potatoes, discussed with operator who corrected storage of products. **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. In walk in cooler large bins of cooked pasta (92F – Cooling) at 3:50 since 12:00, at this rate of cooling product never reached 70F within 2 hours see stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler raw fish (54F – Cold Holding); raw chicken (56F – Cold Holding), per operator products not portioned or prepared today, product removed from cooler to prepare orders and placed back inside cooler, discussed with operator.