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Date Closed: 02/13/2020

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked sausage stored in walk in cooler made approximately at 1pm 107°F at 415pm. Sausage discarded.
High Priority - Cooked/heated… Voir plus

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