High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed house made cut cabbage in a sealed jar at walk in cooler. Per operator, cabbage is fermented in a salt water solution and held at room temperature for one week and then placed in cooler. Label on cabbage is 9/6, thus item began fermenting process on 8/31 and held at room temperature until 9/6 and then was held in cooler. See stop sale. 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 house made cut cabbage in a sealed jar at walk in cooler. Per operator, cabbage is fermented in a salt water solution and held at room temperature for one week and then placed in cooler. Label on cabbage is 9/6, thus item began fermenting process on 8/31 and held at room temperature until 9/6 and then was held in cooler. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Pickled pineapple chutney at reach in cooler in main kitchen (hot brine with onions and jalapeños) made in house on 8/28. Per operator, a hot brine is made in house and poured over chutney ingredients as previously stated by Operator. See stop sale. **Warning**