High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk In cooler- Cooked Pork 50-54F at 9:50 ( cooling overnight) – food covered with aluminum foil- at current rate of cooling food did not reach to 41F- 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 left establishment to discarded cardboard boxes- employee returned and put on gloves then handled clean tongs – educated operator- employee washed hands. **Corrective Action Taken**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk In cooler- Cooked Pork 50-54F at 9:50 ( cooling overnight) – food covered with aluminum foil- at current rate of cooling food did not reach to 41F- see stop sale.