High Priority – Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. At hot box near make station- Cooked steak 117F- hot holding- food out of temperature for 15 minutes- see stop sale.

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. At tall reach in cooler by make station- goat cheese 47-49F- cold holding, raw chicken -47-50F- cold holding- food not prepared or portioned today- food out of temperature overnight – see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At tall reach in cooler near make station- diced tomatoes 46F at 2:00( cooling since 10:00)- food covered- at current rate of cooling food did not reach 41F-see stop sale. At walk in cooler – coleslaw 45-47F at 1:50 ( cooling since 8:00),- food covered/ large quantity- at current rate of cooling,in food did not reach to 41F within 4 hours- see stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by make station- goat cheese 47-49F- cold holding, raw chicken -47-50F- cold holding- food not prepared or portioned today- food out of temperature overnight – see stop sale.

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At tall reach in cooler near make station- diced tomatoes 46F at 2:00( cooling since 10:00)- food covered- at current rate of cooling food did not reach 41F-see stop sale. At walk in cooler – coleslaw 45-47F at 1:50 ( cooling since 8:00),- food covered/ large quantity- at current rate of cooling,in food did not reach to 41F within 4 hours- see stop sale.