High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: pooled eggs (56F – Cold Holding); cooked eggplant (58F – Cold Holding); veal (58F – Cold Holding); sausage (56F – Cold Holding); cooked pasta (60F); butter (58F – Cold Holding); mozzarella (56F – Cold Holding); scallops (58F – Cold Holding); shrimp (57F – Cold Holding); cream (58F – Cold Holding); tomato sauce (56F – Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning** – From follow-up inspection 2024-11-06: High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Sausage 46F cold holding Meatballs 45F cold holding Diced tomato bruschetta 46F cold holding Veal 46F cold holding Roasted garlic 48F cold holding Butter 47F cold holding **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: pooled eggs (56F – Cold Holding); cooked eggplant (58F – Cold Holding); veal (58F – Cold Holding); sausage (56F – Cold Holding); cooked pasta (60F); butter (58F – Cold Holding); mozzarella (56F – Cold Holding); scallops (58F – Cold Holding); shrimp (57F – Cold Holding); cream (58F – Cold Holding); tomato sauce (56F – Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning** – From follow-up inspection 2024-11-06: High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sausage 46F cold holding Meatballs 45F cold holding Diced tomato bruschetta 46F cold holding Veal 46F cold holding Roasted garlic 48F cold holding Butter 47F cold holding **Admin Complaint**

High Priority – – From initial inspection : High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink on back dock. **Warning** – From follow-up inspection 2024-11-06: Same. **Admin Complaint**