High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. One container of noodles on prep table at 71f for 3 hours. See stop sale.

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. Raw chicken in walk-in freezer over beef. Chicken not in original container.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot holding unit with Cooked chicken at 116f, and cooked pork at 108f. Both items out for more than 2 hours. One container of noodles on prep table at 71f for 3 hours.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 56f for 30 minutes, butter 50f for 1 and a half hours, shell eggs 54f (ambient air) for 3 hours. Manager moved items to walk-in cooler to quickly cool items. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit with Cooked chicken at 116f, and cooked pork at 108f. Both items out for more than 2 hours. See stop sale.