High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door stainless reach in cooler; cooked oxtail (65F – Cooling). Operator stated item cooked last night, cooling overnight in full deep pan with tight fitting lid, did not reach 41F within a total of 6 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 and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door stainless reach in cooler; cooked oxtail (65F – Cooling). Operator stated item cooked last night, cooling overnight in full deep pan with tight fitting lid, did not reach 41F within a total of 6 hours. See Stop Sale.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At upright single door stainless reach in freezer; portioned/plastic wrapped raw salmon stored over ready to eat plantains. Operator moved raw salmon to lower shelf. **Corrected On-Site**