High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In Everest reach in cooler in kitchen, Cooked Rice (60F – Heated Cooling). Per operator, food not prepped or portioned today. Food prepared yesterday and stored in cooler overnight. Food was discarded. See Stop Sale.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. 1). Crate of raw shell eggs stored over containers of yum yum sauce in walk in cooler. Operator moved raw shell eggs to bottom shelf. 2). Crate of raw shell eggs stored over container of cooked rice in reach in cooler in kitchen. Raw food was moved to bottom shelf. **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. 1).In Everest reach in cooler in kitchen, Cooked Rice (60F – Heated Cooling). Per operator, food not prepped or portioned today. Food prepared yesterday and stored in cooler overnight. Food was discarded. See Stop Sale. 2). Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Packages of raw tuna thawing in Reduced Oxygen Packages, bearing labels to remove packaging before thawing, in walk in cooler. Fish thawing overnight. Fish was discarded. See Stop Sale.