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 Lobster unfrozen in reduced oxygen packaging at reach in cooler on cook line. Per operator, reduced oxygen packaging is conducted in house. See stop sale. Observed cooked beef in reduced oxygen packaging at walk in freezer. Cooked beef has been in reduced oxygen packaging greater than 48 hours. See stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: butter (51F – Cold Holding); drawer by rational oven: cheese (52F – Cold Holding); ham (52F – Cold Holding); tuna (52F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operatoriced down products. hard boiled eggs (46F – Cold Holding); beef barley soup (44F – Cold Holding); chick peas (46F – Cold Holding); blended tomato gazpacho (44F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator iced down products and or moving to walk in freezer. **Corrective Action Taken** **Warning**