High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At arrival of the inspection, container of food items were observed stored in single door stand alone cooler covered with foil. Operator stated food items were cut down, covered with foil, and stored in the cooler approximately around 1:30pm on 10/30. Cook cooling was not monitored and temperatures were not taken during the cooling process. Establishment opened at 5pm. Operator could not determine when food items reach 135 degrees. Temperatures taken at 5pm: brisket (87F – Cooling); corn beef brisket (100F – Cooling) **Warning**

High Priority – Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen Employee was observed coughing in their hand and began touching bags of bread on prep table and setting up sanitizer bucket without washing their hands. **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brisket and corn beef brisket did not get cooled down to 71 degrees within in two hours. Per operator, the cooling process is not being monitored and temperatures were not taken. **Warning**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket testing at 200+ PPM. Dicussed with kitchen employee and sanitizer was diluted with water. Chlorine sanitizer now testing at 100 PPM. **Corrected On-Site** **Warning**