Oct 21, 2021
Routine - Food
Inspection Completed - No Further Action
High Priority: 2Total: 2
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling from yesterday at approximately 7 pm, chili 48F in the middle in deep covered plastic container. See stop sale. Discussed proper cooling with operator
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.