High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (50F – Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See stop sale.

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then handled clean equipment and utensils to prepare food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves. **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 walk-in cooler; cooked beans (50F – Cooling). Operator stated cooling overnight, did not reach 41F within 6 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. At steam table; cooked peppers and onions (103F – Hot Holding); cooked pork (118F – Hot Holding). Operator stated peppers and onions cooked prior to being held in steam table for 1 hour, cooked pork reheated prior to being held in steam for 1 hour, moved items to be reheated to 165F and held at 135F or above. **Corrective Action Taken**