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 the establishment doing special process of ROP of raw meats. The chef on duty also stated they are conducted sou vide cooking of raw chicken. Sou vide cooking was not observed during the inspection. **Warning** – From follow-up inspection 2026-04-22: Time extended violation 60 days from initial inspection on 4/14/2026**Time Extended** **Time Extended** – From follow-up inspection 2026-06-19: Establishment has submitted their HACCP plan for Vacuum packaging raw meats. Discussed with the chef on duty the plans must reflect the special processes being conducted in this kitchen. The establishment has a prep kitchen where the special processes are being conducted. A HACCP has not been submitted for this license and a 30 day callback will be conducted to verify plans have been submitted for this license. **Time Extended** – From follow-up inspection 2026-07-23: Chefs were provided information for special processes to update the contact info on the application and proceed with the approval process. No HACCP processes observed at time of callback inspection. **Time Extended** – From follow-up inspection 2026-08-26: Verified the HACCP Plans and Process Waiver Status Report and observed seating license 6217793 Library JV Management LLC and For All Kids LLC submitting a HACCP plan for Vacuum sealing raw meats, with the status stating Pending operator reply. Catering license 6215835, Library Prep Kitchen is where the special process is being conducted. Discussed corresponding with OPQ and adding the prep kitchen to the plan. No vacuumed sealed food items observed during the callback. **Time Extended**