High Priority – – From initial inspection : High Priority – Live, small flying insects found Observed two flying insects in main bar area. Observed one flying insect near onions storage in back kitchen. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-03-13: None observed. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sauté cooler and drawers to right pasta, pasta, tomato, mushrooms, Mac and cheese 49-52F. In drawers under cook line not working, items held on ice salmon, fish, steak, steak 51-58F person in charge states have been in unit for approximately 3 hours, moved to walk in freezer to rapidly chill. In salad cooler cheese, sandwich line cheese 50-53F. In breading station line chicken wings, chicken 46-48F. Other items in unit holding temperature, may be due to drawers left open. Person in charge moved to walk in cooler. At server line sour cream and horseradish sauce with cream on line at 57-63F. Person in charge states has been on line for more than 4 hours. Person in charge discarded. Retemped several items at 43F or below in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-03-13: In sauté cooler with pasta, pasta at 44-45F. In sauce cooler by hand wash sink fish, cheese, cheese 49-52F. Person in charge states items were moved from walk in cooler less than 1 hour ago. Have a work order in per person in charge. Will utilize smaller amounts, ice until repaired. **Admin Complaint**