High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. By fryers on cook line reach-in cooler, raw lobster tails over ready-to-eat cheese curds. Operator rearranged for proper food storage. **Corrected On-Site**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler raw mahi and raw tuna still in reduced-oxygen packaging with label to remove, fully thawed.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ice bath: housemade tomato sauce (47F – Cold Holding); cooked asparagus (51F – Cold Holding); cooked green beans (46F – Cold Holding) for one hour per operator. Operator iced down all foods. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well middle of cook line cooked potatoes (108F – Hot Holding); cooked rice (129F – Hot Holding); for 1 hour per operator.