Intermediate – – From initial inspection : Intermediate – Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment is making sausage in house with curing salts and nitrates per person in charge with no approved haccp or process waiver. **Warning** – From follow-up inspection 2026-07-22: Operator needs more time to submit Haccp. **Time Extended** – From follow-up inspection 2026-09-23: At callback no change. Time needed to submit. Inspector provided other version of ROP meats/ curing / etc form. Time needed to finish filling out and submit. **Time Extended** – From follow-up inspection 2026-10-29: Per person in charge in process of submitting. States moving to fresh sausage until approved. **Time Extended**