High Priority – – From initial inspection : High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored over raw fish operator corrected storage of products. **Corrected On-Site** **Warning** – From follow-up inspection 2025-01-29: In walk in cooler mechanically tenderized beef stored over raw shrimp operator corrected storage of products. **Admin Complaint** **Corrected On-Site**

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. In flip top cooler at grill raw chicken (49F – Cold Holding); raw haddock fish (52F – Cold Holding); cooked chicken wings (49F – Cold Holding); cooked diced sausage (60F – Cold Holding);; guacamole with cut tomato (51F – Cold Holding); fresh garlic in oil (55F – Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale. In kitchen on table buttermilk (52F – Cold Holding) per operator product not portioned or prepared today and held at room temperature since 10:00 and out of temperature for more then 4 hours see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on steam table Cooked chili (122F – Hot Holding) per operator product reheated on stove and held on steam table at 10:00 and held for more then 4 hours. See stop sale In kitchen in hot holding reach in cabinet cooked onions (112F – Hot Holding)per operator product prepared at 10:00 and out of temperature for more than 4 hours see stop sale. **Warning** – From follow-up inspection 2025-01-29: 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. In flip top cooler at cooked sausage (54F – Cold Holding) per operator product not portioned or prepared today and held in unit for more then 4 hours see stop sale. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at grill raw chicken (49F – Cold Holding); raw haddock fish (52F – Cold Holding); cooked chicken wings (49F – Cold Holding); cooked diced sausage (60F – Cold Holding);; guacamole with cut tomato (51F – Cold Holding); fresh garlic in oil (55F – Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale. In kitchen on table buttermilk (52F – Cold Holding) per operator not prepared or portioned today product held at room temperature since 10:00 and out of temperature for more than 4 hours see stop sale. **Warning** – From follow-up inspection 2025-01-29: In flip top cooler at grill cooked eggs (48F – Cold Holding) per operator product removed from walk in cooler and placed on flip top approximately 2 hours ago operator removed top portion of eggs and chose to discard. In flip top cooler cooked sausage (54F – Cold Holding)per operator product not portioned or prepared today and held in unit for more then 4 hours. See stop sale **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on steam table Cooked chili (122F – Hot Holding) per operator product reheated on stove and held on steam table at 10:00 and held for more then 4 hours. See stop sale In kitchen in hot holding reach in cabinet cooked onions (112F – Hot Holding)per operator product cooked on stove and held in unit for more than 4 hours see stop sale. In kitchen on steam table cooked chicken (101F – Hot Holding) per operator product cooked approximately 1 hour ago and held until served operator placed back on grill to reheat to 165+F **Corrective Action Taken** **Warning** – From follow-up inspection 2025-01-29: In kitchen on steam table Cheese sauce (122F – Hot Holding) gravy (119F – Hot Holding) per operator products reheated on stove and held on steam table for approximately 2 hours operator placed products back on the stove to reheat to 165+F **Admin Complaint** **Corrective Action Taken**

High Priority – – From initial inspection : High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose Bibb at exterior of restaurant no Vacuum breaker discussed with operator to add Vacuum breaker **Warning** – From follow-up inspection 2025-01-29: At hose Bibb at exterior of restaurant no Vacuum breaker discussed with operator who showed receipt for online order waiting for delivery. **Admin Complaint**