Intermediate – Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed sous vide duck in freezer without proper labeling. See stop sale. **Warning**

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 ribeye steak, sword fish, crab cakes, filet mignonette, roast beef, ham, snapper, catfish, mahi, chicken, hamburger, and poblano peppers in ROP package without a HACCP plan. See stop sale. **Warning**

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.