High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. -chicken breasts removed from commercial packaging stored above fully cooked chicken inside stand up freezer. **Corrected On-Site**

High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -sliced tomatoes

High Priority – Time/temperature control for safety food prepared at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -sliced tomatoes 45-47F in densely loaded pan in top side of makeline cooler across from grill, stated cut 4-5 hours prior. See stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage links 121F, employee stated cooked 10 minutes prior. Advised to use time as a control if leaving sausage links raised above direct heat. Placed on time as a public health control for up to 4 hours. -sausage gravy 119F, manager had employee reheat to 165F

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -lactic acid, tested from main unit pneumonia wall stronger than manufacturer requirements. **Corrected On-Site**