High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (135F – Reheating, after 30 minutes 136F); brown gravy (88F – Reheating, after 30 minutes 134F); turkey gravy (130F – Reheating after 2.5 hours); queso cheese (131F – Reheating after 2.5 hours) in steak table on make line in kitchen, per employee all items where in steam table to reheat 2 hours prior to the start of the inspection and after another 30 minutes all items did not reach 165F. **Warning** – From follow-up inspection 2025-03-24: Buttermilk wash 47F, batters 50F, liquid eggs 49F, in melted ice bath between flattop grill and fryer on cook line, per employee all items have been in bath since 8am. Per operator they usually throw all items away after the 4 hour breakfast time frame, operator will place all items in time control. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (64F – Cold Holding) sitting out on top of reach in cooler on cook line, per employee eggs have been there less then 30 minutes, eggs moved. French toast batter (50F – Cold Holding); waffle batter (50F,51F – Cold Holding); liquid eggs (52F – Cold Holding) in ice bath next to flat top grill on cook line, per employee all items when placed in bath less then 1 hour prior, ice added. butter (54F, 64F – Cold Holding) sitting out on on table at end of make line, per employee both items have been sitting out less then 30 minutes, both items moved to reach in coolers. hashbrowns (45F – Cold Holding); sausage patties (46F – Cold Holding); corn beef hash (46F – Cold Holding); sliced ham (45F – Cold Holding) in reach in cooler drawers under stove top on cook line, per employee drawers have been open and closed for several minutes and drawers consistently open during inspection, employee stated they will adjust the temp of cooler. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-03-24: Buttermilk wash 47F, batters 50F, liquid eggs 49F, in melted ice bath between flattop grill and fryer on cook line, per employee all items have been in bath since 8am. Per operator they usually throw all items away after the 4 hour breakfast time frame, operator will place all items in time control. **Admin Complaint**