Intermediate – – From initial inspection : 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. Walk in cooler-AMBIENT 38F- ROP- all raw- Chicken w skins 3/12, chicken wings 2/11, pulled chicken 12/21, duck breast 3/11, chicken breast 3/6, NY strip beef 2/28, chicken thigh/ breast 3/8, beef filet 2/20. Walk in freezer- Frozen- ROP- prime rib 12/1, chicken 1/17, halibut 3/8, stuffed quail 1/3, tuna 1/3, NY strip beef 9/30, scallops 1/3, she crab soup 12/14, sauce 1/17. Cold hold near expo and wait station- upright cooler- ROP raw beef filet (date 2/2 ). See stop sale. **Warning** – From follow-up inspection 2025-03-13: Observed: walk in cooler- grouper 35F stored over ice in ROP bag date marked 2/28 and 3/9. See stop sale. Repeat violation from 3-12-25. **Time Extended** – From follow-up inspection 2025-03-14: Observed no one doing special processes at time of inspection. Provided establishment with HACCP information and templates on ROP fish, meats, poultry and sou vie, cook chill special processes. Must submit a HACCP plan and get approval thru the Division of Hotels and Restaurants to conduct special processes. **Time Extended**