High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. 3 door glass cooler: cooked spaghetti (51F – Cooling) at 11:40am; cooling since 4:00pm on 7/27 Observed in deep covered container in portion bags. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority – Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. 3 door glass cooler: cooked spaghetti (51F – Cooling) at 11:40am; cooling since 4:00pm on 7/27 Observed in deep covered container in portion bags. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Chicken stock made 7/18 and 7/21 at walk in cooler.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door glass cooler: Cooked penne (52 – cold holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door glass cooler: Cooked penne (52 – cold holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. flip top across from cook line: provolone (46F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed product in freezer to quick chill.