High Priority – – From initial inspection : High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (45F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to freeze of ice down eggs. – From follow-up inspection 2025-04-22: Walk in cooler: Raw shell eggs 48F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to ice down eggs. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce (48F – Cold Holding); Osborn bucco (veal) (45F – Cold Holding); steaks (45F – Cold Holding) ; Pork (45F – Cold Holding); lamb (45F – Cold Holding);; cheese (45F – Cold Holding); créme br\00C3\00BBlée (46F – Cold Holding); cooked octopus carpaccio (47F – Cold Holding); beef carpaccio (47F – Cold Holding); diced tomatoes (46F – Cold Holding); shrimp (46F – Cold Holding); cut melon (47F – Cold Holding); butter (48F – Cold Holding); milk (46F – Cold Holding); cream (46F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to freeze or ice down products. – From follow-up inspection 2025-04-22: Walk in cooler: Raw shrimp 47F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to ice down all products or move products to freezer. **Admin Complaint**