Hungry Joey

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce (85F - Hot Holding), stored in squeeze bottle, place there after heating approximately 30 mins ago. Operator want to have at room temperature temperature to place on burger. Discussed TIME paperwork and completed during inspection **Corrected On-Site**

Intermediate - 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. Operator vacuum packing sauté onions with prep date 9-22-25 in reach in cooler. Operator stated that he freezes it then pull bag out to thaw and use but bag is still sealed. Reviewed with operator that he can use zip lock bags if not wanting to submit HACCP. Operator will remove from bag and use zip lock bags moving forward. Operator open up bag **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist