High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.kitchen reach in cooler – curried chicken (44F – Cold Holding) not portioned or prepared today held overnight and more than 4 hours – see stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door kitchen reach in cooler – curried chicken (44F – Cold Holding) not portioned or prepared today held overnight and more than 4 hours – see stop sale. Back hallway double door reach in cooler – cooked beans rice (51F – Cold Holding); marinated raw chicken (51F – Cold Holding) operator states held under 4 hours raise in temperature due to cooler door left open – operator rearranged foods so door could close. **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. Steam table – plaintains (126F – Hot Holding); fried chicken (126F – Hot Holding) held above steam table with no direct heat – operator states held under one hour – operator moved to oven for reheat. **Warning**