Intermediate – – From initial inspection : Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator is packaging food items in reduced oxygen packaging on site: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon. Discussed the need to submit HACCP plan and need approval before conducting a special process. All food items in reduced oxygen packaging for longer than 48 hours. **Warning** – From follow-up inspection 2025-06-24: Operator states they have stopped using reduced oxygen method since routine inspection. All but one food package was out in the reduced oxygen package before last routine. Different food in reduced oxygen packaging then routine inspection. Date listed is the date that it was placed in the reduced oxygen packaging: 3/15 pancetta stuffing 2/27 pizza sauce made in house 2/3 veal stock 3/2 spinach and cream filling 1/4 poached lobster 12/28 ribeye 5/1 tri-tip Brisket 2/10 Chicken 4/5 Chicken 3/10 **Admin Complaint**

Intermediate – – From initial inspection : Intermediate – Food-contact surface soiled with food debris. Stained cutting boards. Operator states they do not cut directly in these boards. If cutting boards are in the establishment, they must be free of stains and deep grooves. **Warning** – From follow-up inspection 2025-06-24: **Time Extended**

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. Operator is packaging food items on site in reduced oxygen packaging: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon with no HACCP plan submitted or approved. Operator is to stop reduce oxygen packaging products on site until HACCP plan is submitted and approved. All food items were in reduced oxygen packaging for longer than 48 hours. **Warning** – From follow-up inspection 2025-06-24: Operator reduced oxygen packaging on site: 3/15 pancetta stuffing 2/27 pizza sauce 2/3 veal stock 3/2 spinach and cream filling 1/4 poached lobster 12/28 ribeye 5/1 tri-tip Brisket 2/10 Chicken 4/5 Chicken 3/10 Date listed is the date it was placed in the reduced oxygen packaging. All food except the Tri tip was placed in the ROP package before the last routine inspection when establishment was placed on the callback. Food is different than the routine inspection. **Admin Complaint**