High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sausage cooked and not cooled within 6 hours. Observed temperature of 51°F. SEE STOP SALE Sausage was discarded.
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. SEE STOP SALE Observed sausage cooked the past evening at 51°F. Product was discarded.
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