Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator Clean-Up of Vomiting and Diarrheal Events form. **Corrective Action Taken** **Warning**

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board stored on three compartments sink and in front counter. **Warning**

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. Establishment conducting Reduced Oxygen Packaging for multiple raw items. Observed frozen items in double door frozen: raw salmon, raw lobster, raw ice fish, raw beef,raw salmon belly. Cooked items observed: frozen octopus, frozen crab sauce, frozen winter melon sauce, frozen abalone sauce, frozen crab. **Warning**