High Priority – Observed: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/ opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler – parsnip Purée dated 01/16/25 and shredded cheese dated 01/21/25 – not used with 7 days – see stop sale. **Repeat Violation** **Warning** Priority: High Priority

High Priority – Observed: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator – employee washed hands. **Corrective Action Taken** **Warning** Priority: High Priority

High Priority – Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At hallway leading into kitchen from dinning room- approximately 12 small flying insects landing on wall and shelves with hot sauce. At inside bar area approximately 10 small flying insects landing on dump sink, alcohol bottles and bar counter. **Repeat Violation** **Admin Complaint** Priority: High Priority

High Priority – Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over pork chops – operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** Priority: High Priority

High Priority – Observed: 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. At mini fridge at cookline- carrot cake 47-50F – cold holding , mozzarella 50-52F- cold holding, manchego cheese 51-55F- cold holding- food not prepared or portioned today- food out of temperature overnight – see stop sale. **Repeat Violation** **Warning** Priority: High Priority

High Priority – Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At mini fridge at cookline- carrot cake 47-50F – cold holding , mozzarella 50-52F- cold holding, manchego cheese 51-55F- cold holding- food not prepared or portioned today- food out of temperature overnight – see stop sale. At double drawer reach in cooler – ground beef 51F,- cold holding, raw steak 52F- cold holding , raw chicken 50F- cold holding , pulled pork 51Fcold holding , octopus 51F- cold holding- food not prepared or portioned today – food out of temperature for 3 hours – operator moved food to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** Priority: High Priority