High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In salad reach-in cooler raw tuna over ready-to-eat sauces. In cook line fryer station reach-in cooler, raw chicken over ready-to-eat sauces. Operator removed all raw foods. **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. Observed cooked pork sausage in reach-in cooler, reach-in freezer on pantry station stored more than 48 hours without approved process waivers or HACCP plan for this process, which per operator involves cooking, cooling then packing for storage. In walk-in cooler reduced-oxygen packaging cooked chicken wings, cooked rice, cooked farro, cooked lamb legs, cooked pasta. In walk-in freezer, cooked assorted bean soups, cooked assorted meat stocks, and cooked pork storage in reduced-oxygen packaging after cooling. **Warning**