Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. – Preparation areannObserved Salmon thawed in Reduced Oxygen Packaging. Inspector educated owner on the proper thawing method to be used. Corrective Action Taken

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. – Sandwich station nnObserved in use utensils stored at 122F. Manager discarded water and placed utensils in water at 145F. Corrected On-Site

Basic – Time/temperature control for safety food thawed in an improper manner. – Preparation areannObserved whole cooked turkey thawing at room temperature. Manager placed turkey to be cooked. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses. – Sandwich station nnObserved Wet Wiping cloth stored on preparation table. Manager removed wiping cloth. Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. – walk-in coolernnObserved date potato pancakes marked 11/21. Manager discarded. See stop sale. Corrected On-Site

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. nnReady-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. – walk-in coolernnObserved date potato pancakes marked 11/21. Manager discarded. See stop sale.