High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler – cooked rice (50F – Cold Holding); roast beef (51F – Cold Holding); cooked pork (52F – Cold Holding) as per operator items cooked 18 hours prior to inspection. Items held out of temperature for unknown amount of time. See stop sale. Observed ice bath on counter in kitchen – egg white (53F – Cold Holding); pooled eggs (52F – Cold Holding) As per operator items held out of temperature for approximately 30 minutes. Operator replaced the ice. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-02-18: Observed at walk in cooler – tomato marinara sauce (50F – Cold Holding); gravy (51F – Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 12 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. Observed on shelf above grill – sausage (93F – Hot Holding) as per operator items held out of temperature for approximately 30 minutes. Operators placed items on time control. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-02-18: Observed at steam table in kitchen – meat/beans chili (120F – Hot Holding). Item held out of temperature for approximately 1 hour. Operator raised table's temperature. **Admin Complaint**