High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At cook line, cooked black beans (93F – Cooling), product left sitting on counter overnight. Operator stated product too hot to refrigerate and forgot to refrigerate prior to leaving establishment. See stop sale.

High Priority – Pesticide/insecticide labeled for household use only present in establishment. At storage area, can of Raid stored on shelf. Operator removed. **Corrected On-Site**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line, raw shell eggs (68F – Cold Holding), operator stated eggs held out of temperature approximately 1 hour. Advised operator to place eggs on TPHC. Provided form to operator. Operator placed shell eggs on TPHC. **Corrected On-Site**

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. At cook line reach in refrigerator, cheese (49F – Cold Holding), not prepared or portioned today. Operator stated product held overnight. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in refrigerator, cheese (49F – Cold Holding), not prepared or portioned today. Operator stated product held overnight. See stop sale.