High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler , Cooked Cow Heel (51F – Heated Cooling); Cooked Red Beans (49F – Heated Cooling), per operator, foods prepared yesterday and held in cooler overnight. Foods were discarded. See Stop Sale.

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. In walk in cooler , Cooked Cow Heel (51F – Heated Cooling); Cooked Red Beans (49F – Heated Cooling), per operator, foods prepared yesterday and held in cooler overnight. Foods were discarded. See Stop Sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter, Cooked Breadfruit (108F – Hot Holding); Saltfish Patties (123F – Hot Holding), per operator, foods prepared approximately 1.5 hours ago and held in steam table. Foods were taken out of steam table to be reheated. **Corrective Action Taken**

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine Over 200 ppm), corrected to 100 pm; Sanitizer Bucket (Chlorine 50 ppm) **Corrected On-Site**