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 coleslaw (56F – Cold Holding); garlic sauce (53F – Cold Holding); palm hearts (55F – Cold Holding); blue cheese (56F – Cold Holding); chicken stock (56F – Cold Holding); cut Brussels (56F – Cold Holding); Mac and cheese (57F – Cold Holding); shrimp dip (58F – Cold Holding); heavy cream (50F – Cold Holding); cut lettuce (56F – Cold Holding); cooked shrimp (61F – Cold Holding); cooked lobster (57F – Cold Holding); cheesecake (59F – Cold Holding); pork dumplings (61F – Cold Holding); raw shrimp (53F – Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F – Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale **Repeat Violation** **Warning** – From follow-up inspection 2025-02-11: 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 coleslaw (43F – Cold Holding); garlic sauce (43F – Cold Holding); palm hearts (50F – Cold Holding); chicken stock (47F – Cold Holding); cut Brussels (57F – Cold Holding)per operator products not portioned or prepared today and left in flip top cooler overnight. 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 coleslaw (56F – Cold Holding); garlic sauce (53F – Cold Holding); palm hearts (55F – Cold Holding); blue cheese (56F – Cold Holding); chicken stock (56F – Cold Holding); cut Brussels (56F – Cold Holding); Mac and cheese (57F – Cold Holding); shrimp dip (58F – Cold Holding); heavy cream (50F – Cold Holding); cut lettuce (56F – Cold Holding); cooked shrimp (61F – Cold Holding); cooked lobster (57F – Cold Holding); cheesecake (59F – Cold Holding); pork dumplings (61F – Cold Holding); raw shrimp (53F – Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F – Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale In kitchen on prep table butter sauce (53F – Cold Holding) per operator products removed from refrigerator approximately 30 minutes ago and left at room temperature until used to prepare sauce. Not prepared or portioned today . Discussed with operator who moved sauce back to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-02-11: In flip top cooler coleslaw (43F – Cold Holding); garlic sauce (43F – Cold Holding); palm hearts (50F – Cold Holding); chicken stock (47F – Cold Holding); cut Brussels (57F – Cold Holding)per operator products not portioned or prepared today and left in flip top cooler overnight. See stop sale blue cheese (43F – Cold Holding); shrimp dip (41F – Cold Holding); cut lettuce (43F – Cold Holding); raw shrimp (40F – Cold Holding); cooked lobster (39F – Cold Holding); cheesecake (39F – Cold Holding); pork dumplings (42F – Cold Holding) **Admin Complaint**