High Priority – – From initial inspection : High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At the breakfast station (buffet area) sausage gravy and utensils for Hot holding items not under sneeze guards, gravy containers don't have hinged lid **Warning** – From follow-up inspection 2025-02-19: No change. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, milk 52F (left overnight in cooler), eggs 58F. At the front buffet station, yogurt 48F, boiled eggs 47F, cream cheese 48F, employee moved all items to freezer to drop temperature down, items placed around 8:00Am, milk 50F and 58F(stop sale). **Warning** – From follow-up inspection 2025-02-19: Reach-in cooler at the kitchen area, not working, no time temperature control for safety (TCS) food in cooler. Reach-in cooler at the storage area, milk 41F. Buffet station, cream cheese 46F, boiled eggs 46F, yogurt 47F, ambient temperature of 56F. Per employee all items place at 6:15am and will be discarded at 9:30am. **Admin Complaint**