High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed Dolphin fish being packaged onsite using a reduced oxygen packaging (ROP) method. Provided guidance and coaching to the operator on proper ROP procedures. The operator indicated they do not plan to continue using this packaging method. During the inspection, an employee was observed discarding the item(s) in question.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mashed potatoes (52F – Cold Holding); cooked beef (46F – Cold Holding), stored in 2 doors reach in cooler located at cooking line. As per employee food was prepared 24 hours before the inspection. During the inspection operator discarded items . **Corrective Action Taken**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. As per operator food was stored approximately two hours prior to the inspection.