High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed grilled chicken (44-47F – Cooling) overnight inside bison cooler in kitchen, and marinara sauce (48-49F – Cooling) overnight inside Atosta cooler outside of kitchen. Per operator, foods prepared last night and stored cooling with cover on. Foods never reached 41F for cold holding. Educated operator on proper cooling methods. Stop sale.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator replace chlorine sanitizer bottle. **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. Observed grilled chicken (44-47F – Cooling) overnight inside bison cooler in kitchen, and marinara sauce (48-49F – Cooling) overnight inside Atosta cooler outside of kitchen. Per operator, foods prepared last night and stored cooling with cover on. Foods never reached 41F for cold holding. Educated operator on proper cooling methods. Stop sale.