High Priority – – From initial inspection : High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed chef touching food with bare while plating food for service. **Warning** – From follow-up inspection 2025-04-19: Observed chef touching ready to eat chicken with bare hands. Inspector educated chef about wearing glove when touching ready to eat food. **Admin Complaint**

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. Observed: – in flip top cooler across from cook line, diced chicken (53F – Cold Holding). – in low boy cooler across from cook line, chicken wings (57F – Cold Holding); raw patties (58F – Cold Holding); #2 turkey slices (46F – Cold Holding); roast beef (47F – Cold Holding) – in low boy cooler behind flip top coolers, pulled pork (56F – Cold Holding); meat balls (58F – Cold Holding) – in reach-in cooler next to back exit door, chickpeas (48F – Cold Holding); chicken salad (48F – Cold Holding); tuna salad (47F – Cold Holding), shredded mozzarella (53F – Cold Holding) Per operator, items were not prepared or portioned today. Items have been out of temperature for more than four hours. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell egg stored in reach in cooler next to back exit at an ambient temperature of 53F. – in walk-in cooler chicken breast (49F – Cold Holding); chickpeas (60F – Cold Holding) Per operator, item was not prepared or portioned today. Item has been out of temperature for more than four hours. See stop sale. **Warning** – From follow-up inspection 2025-04-19: Observed; in low boy cooler across from cook line #2 turkey slices (53F – Cold Holding); roast beef (53F – Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than four hours. See stop sale.

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: – in flip top cooler across from cook line, diced chicken (53F – Cold Holding). – in low boy cooler across from cook line, chicken wings (57F – Cold Holding); raw patties (58F – Cold Holding); #2 turkey slices (46F – Cold Holding); roast beef (47F – Cold Holding) – in low boy cooler behind flip top coolers, pulled pork (56F – Cold Holding); meat balls (58F – Cold Holding) – in reach-in cooler next to back exit door, chickpeas (48F – Cold Holding); chicken salad (48F – Cold Holding); tuna salad (47F – Cold Holding), shredded mozzarella (53F – Cold Holding) – in walk-in cooler chicken breast (49F – Cold Holding); chickpeas (60F – Cold Holding) Per operator, items were not prepared or portioned today. Items have been out of temperature for more than four hours. See stop sale. – **Warning** – From follow-up inspection 2025-04-19: Observed; in low boy cooler across from cook line, chicken wings (43F – Cold Holding); raw patties (42F – Cold Holding); #2 turkey slices (53F – Cold Holding); roast beef (53F – Cold Holding) – in reach-in cooler next to back exit door; tuna salad (42F – Cold Holding) **Admin Complaint**