High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. In reach-in cooler; cooked pasta (53F – Cold Holding); cooked peas (51F – Cold Holding); cooked mushrooms (50F – Cold Holding); cooked meat sauce (49F – Cold Holding); sliced cheese (48F – Cold Holding); homemade Alfredo w/cream (52F – Cold Holding); cooked cheese ravioli (53F – Cold Holding) Per operator all items placed in reach-in cooler overnight. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging in walk-in cooler; 13 gallons of cooked lentil soup. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near by kitchen entrance; raw chicken (51F – Cold Holding); homemade tomato sauce (52F – Cold Holding); home made Alfredo sauce (51F – Cold Holding); raw shrimp (51F – Cold Holding); raw scallops (52F – Cold Holding); chopped tomatoes (49F – Cold Holding) Per operator all items placed in reach-in cooler for 3 hours. Operator removed all items to walk in freezer. In reach-in cooler; cooked pasta (53F – Cold Holding); cooked peas (51F – Cold Holding); cooked mushrooms (50F – Cold Holding); cooked meat sauce (49F – Cold Holding); sliced cheese (48F – Cold Holding); homemade Alfredo w/cream (52F – Cold Holding); cooked cheese ravioli (53F – Cold Holding) Per operator all items placed in reach-in cooler overnight. **Warning**