High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Triple Glass door low boy reach in cooler; cooked onions (46F – Cooling); cooked carrots cooked potatoes mixed (46F – Cooling). Operator stated items cooling overnight in full containers tightly wrapped in plastic, did not reach 41F within 6 hours. See stop sale.

High Priority – Employee handled soiled equipment or utensils while washing/rinsing and then handled clean/sanitized equipment or utensils while placing to dry/store/reuse without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in; raw chicken over raw fish and raw beef. Operator moved raw chicken to bottom shelf. **Corrected On-Site**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen (43F) and not removed from reduced oxygen package. 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. At Triple Glass door low boy reach in cooler; cooked onions (46F – Cooling); cooked carrots cooked potatoes mixed (46F – Cooling). Operator stated items cooling overnight in full containers tightly wrapped in plastic, did not reach 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; cut tomato (45F – Cold Holding). Operator stated not prepared or portioned today, held double panned in make top overnight. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; cut tomato (45F – Cold Holding). Operator stated not prepared or portioned today, held double panned in make top overnight. See stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; chicken stock (108F – Hot Holding). Operator stated items cooling reheated on cook top prior to being held in steam table for 1 hour, reheated to 167F. **Corrected On-Site**