High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At stainless steel reach in cooler: Cooked steak (48F at 10:58am- Cooling) As per operator, cooling over night in unit. Product did not cool from 135F to 41F in a total of 6 hours. Stored tightly packed in a large tightly covered container. See stop sale.

High Priority – Nonfood-grade bags used in direct contact with food. Tortillas stored in to go bags in reach in freezer. Operator removed and used ziplock bags. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw beef stored over tortillas in open bags- not all products commercially packaged. Operator stored properly. **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. At stainless steel reach in cooler: Cooked steak (48F at 10:58am- Cooling) As per operator, cooling over night in unit. Product did not cool from 135F to 41F in a total of 6 hours. Stored tightly packed in a large tightly covered container. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line: butter with milk (56F – Cold Holding) As per employee, stored on counter 20 mins. Not prepped or portioned today. Operator placed to quick chill. **Corrective Action Taken**