High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Ground veal over whole beef tenderloin at walk in cooler. Operator stored properly. **Corrected On-Site** **Warning**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cold holding drawers on cook line: Observed Cooked chicken in reduced oxygen packaging conducted in house made 3/19. See stop sale. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (122F – Hot Holding) Observed in piping bags by food pick up counter. Per operator, out of temperature for approximately 30 minutes. Operator placed back in steamer to reheat to 165+F. **Corrective Action Taken** **Warning**