Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dishmachine is high temp, person in charge unable to provide way to test.

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 seals pork chops and duck wings. Then sous vides pork to 138F, duck wings to 179F per person in charge. Items are cooked in bag, then cooled in ice bath, and stored in bag sealed in walk in cooler for up to 7 days per person in charge. **Warning**