High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook slice cheese and handle ready to eat washed tomatoes with bare hands. Reviewed proper procedures and cook washed hands/put on gloves. **Corrected On-Site**

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. Cooked sausage in grab and go case. Operator unable to provide info that item is from an approved USDA facility and contains nitrates. Reviewed proper procedures. See stop sale.