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. Observed cooked pork sausage in reach-in cooler, reach-in freezer on pantry station stored more than 48 hours without approved process waivers or HACCP plan for this process, which per operator involves cooking, cooling then packing for storage. In walk-in cooler reduced-oxygen packaging cooked chicken wings, cooked rice, cooked farro, cooked lamb legs, cooked pasta. In walk-in freezer, cooked assorted bean soups, cooked assorted meat stocks, and cooked pork storage in reduced-oxygen packaging after cooling. Also in walk-in freezer, observed frozen fish packed while fully frozen, remaining frozen until used, no approved plan/waiver. **Repeat Violation** **Warning** – From follow-up inspection 2026-03-30: 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 cooked pork sausage in reach-in freezer held more than 48 hours . In walk-in freezer all held more than 48 hours per operator, 7 lobster 4 clams 1 scallops. 4 cooked vegetables stock any 7 sheet trays assorted soups and sauces all over 48 hours in same freezer. All product in sealed reduced-oxygen packaging performed in house. Operator discarded all product promptly and removed reduced-oxygen packaging machine from main kitchen. **Admin Complaint**