High Priority – – From initial inspection : High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler; pulled pork (45-48F – Cold Holding); collard greens (46-51F – Cold Holding); Mac and cheese (57F – Cold Holding); green beans (66F – Cold Holding) all items cooked the previous day and cooled in covered pans stacked on each other in the walk in cooler overnight. Operator had employee start removing from walk in cooler. **Corrective Action Taken** **Warning** – From follow-up inspection 2026-02-11: At time of follow up inspection, ribs, pulled pork and collard greens cooked the previous day 2/10 and cooled down in covered metal pans stacked on each other in the walk in cooler with visible water vapors on container lids. Discussed alternative cooking methods with operator.**Admin Complaint** **Admin Complaint**

High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler; pulled pork (45-48F – Cold Holding); collard greens (46-51F – Cold Holding); Mac and cheese (57F – Cold Holding); green beans (66F – Cold Holding) all items cooked the previous day and cooled in covered pans stacked on each other in the walk in cooler overnight. Operator had employee start removing from walk in cooler. – From follow-up inspection 2026-02-11: In the walk in cooler 4 pans of collar greens, 2 pans of pulled pork, 4 individually wrapped racks of ribs, sliced ham, Corn beef hash and boiled eggs all stored in the walk in cooler overnight night at 47F or higher. Operator began removing and discarding. **Admin Complaint** **Corrective Action Taken**