High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked breaded chicken 66F at edge of bowl, 74F in middle. Employee stated cooked 5 hours prior before 3:20pm, manager placed onto sheet pan and into walk in freezer to rapidly cool -rechecked temperature of chicken inside walk in freezer at 5.5 hours to 48F. Manager stated removijg from freezer after 15-30 minutes of rapid cooling. Advised to use sheet pans inside walk in cooler after cooking for effective cooling to 41F within 6 total hours **Corrective Action Taken**

High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -bleach present in ware washing area is not approved for use with food contact surfaces/dishes/utensils. **Repeat Violation**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 70F sitting at room temperature for 2 hours, placed into walk in cooler. Advised to consider using 4 hour time as public health control after cutting cabbage if intent is to remain exposed to room temperature during operation.