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 Observed establishment conducting ROP process with cooked food other than sous vide or cook chill without approved waiver and supporting documentation. Food was dated with more than 48 hrs inside the walk in freezer. Food was discarded (Cooked lentil soup, chicken stock, cherry tomato sauce , clam chowder soup)

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. Observed establishment conducting ROP process with cooked food other than sous vide or cook chill without approved HACCP or waiver with supporting documentation. Food was dated with more than 48 hrs inside the walk in freezer. Food was discarded (Cooked lentil soup, chicken stock, cherry tomato sauce , clam chowder soup).