High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked onion soup (48F – Cooling) in walk in cooler Not prepped or portioned today. In unit over six hours. Food did not cool to 41F within 6 hours. In large plastic container covered.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee picked up glove off floor and threw it in garbage and began handling food at prep table without changing gloves and washing hands in between Spoke with manager on site

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. Cooked onion soup (48F – Cooling) in walk in cooler Not prepped or portioned today. In unit over six hours. Food did not cool to 41F within 6 hours. In large plastic container covered.