High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef 50F-55F, shredded beef 77F, cook stated cooked yesterday in deep covered containers in glass door cooler in kitchen. 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. Ground beef 50F-55F, shredded beef 77F, cook stated cooked yesterday in deep covered containers in glass door cooler in kitchen.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw unpasteurized shell eggs with bare hands and then proceeded to touch utensils and to go container, at cook line, without washing her hands. Cook washed her hands. **Corrected On-Site**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep cook assembled a sandwich and closed bread with bare hands. Reviewed with cook wearing gloves when touching ready to eat food. Cook put gloves on. **Corrected On-Site**

High Priority – Raw unpasteurized shell eggs stored over cooked shredded beef, vegetables and cooked ground beef, in glass door coolers in kitchen. Cook placed eggs on bottom shelf. **Corrected On-Site**