High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At upright triple door stainless reach in; cooked rice (48F – Cooling). Operator stated cooling overnight in full deep container tightly covered with lid, did not reach 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee rinsing sanitizer buckets and cashiering then put on gloves and began preparing food for customer without washing hand. 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 upright triple door stainless reach in; cooked rice (48F – Cooling). Operator stated cooling overnight in full deep container tightly covered with lid, did not reach 41F within 6 hours. See stop sale. **Repeat Violation**

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 rice (102F – Hot Holding); cooked quinoa (98F – Hot Holding). Operator stated items reheated in microwave prior to being held less than 1 hour, steam table not turned on, still unplugged. Operator plugged in/turned on steam table, moved items to be reheated to 165F and held at 135F or above. **Corrective Action Taken**