High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pork chop (53F – Cooling) in reach in cooler. Observed packages vacuum sealed with Bluetooth thermometer not yet activated. Operator unable to provide data logged time when cooling has started or how long the food has been cooling. **Warning**

High Priority – Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. 1. Per Operator thermometer calibration is completed once a month. The plan mentioned once a week 2. No corrective action for recorded temperature increase on 10/13, reach in cooler reached 47F from, 7-830p. Operator discarded three pork chops. 3. No information in temperature log or Cooling log for Sous vide pork chops for batches made 10/14. 4. Observed pork chop (53F) in reach in cooler. Observed packages vacuum sealed with Bluetooth thermometer not yet activated. Operator unable to prove temperature of product throughout process. **Warning**

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. Observed pork chop (53F – Cooling) in reach in cooler. Observed packages vacuum sealed with Bluetooth thermometer not yet activated. Operator unable to provide data logged time when cooling has started or how long the food has been cooling. **Warning**