High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line; cooked rice (72F – Cooling). Operator stated cooling for over 4 hours, did not reach 70F within 2 hours. See stop sale.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. At cook line; cooked rice (72F – Cooling). Operator stated cooling for over 4 hours, did not reach 70F within 2 hours. See stop sale.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room and began handling clean equipment and clean utensils and food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Non-food grade paper towel used as liner for food container in direct contact with cut cabbage and cut carrots. Operator removed paper towel from containers. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. At reach in freezer; plastic wrapped portioned raw chicken stored over plastic wrapped portioned raw squid. Operator moved raw chicken to bottom shelf. **Corrected On-Site**