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 variance from the Division of Hotels and Restaurants. Operator par cooks pizza dough, puts homemade pizza sauce on pizza. Freezes pizza, then takes pizza out and puts toppings on still frozen then vacuum seals pizza to put out for sale in freezer in dining room. No HACCAP plan or Variance.

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 vacuum package pre cooked pizza dough with homemade tomato sauce. Not removing from package within 48 hours.