Intermediate – – From initial inspection : Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. – From follow-up inspection 2026-08-18: Submitted HACCP Plans and Process Waiver have been received and currently unassigned . Plans and process waiver will be checked at next unannounced inspection per Supervisor Lisa **Time Extended**

Intermediate – – From initial inspection : Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food – for fresh garlic and oil at server station – From follow-up inspection 2026-08-18: **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. Establishment sealing fresh fish in vacuum packaging individually without a HACCP plan in place .Packaging completed this day Instructed manager to remove fish from packaging – From follow-up inspection 2026-08-18: Submitted HACCP Plans and Process Waiver have been received and currently unassigned . Plans will be checked at next unannounced inspection period Supervisor **Time Extended**