High Priority – – From initial inspection : High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishroom Taproom bar **Warning** – From follow-up inspection 2025-05-06: **Time Extended** – From follow-up inspection 2025-05-13: Tap room bar dish machine is waiting on a part stated manager. Dishroom downstairs uses chlorine. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. More than 4 hours per operator see stop sale cut cabbage (45F – Cold Holding) cooked pasta (47F – Cold Holding); cut lettuce (52F – Cold Holding); spring mix (45-46F – Cold Holding) Per operator less than 4 hours feta (50F – Cold Holding); shred cheese (50F – Cold Holding) cut lettuce (47F – Cold Holding); sliced tomatoes (47F – Cold Holding) sour cream based dressing (57-59F – Cold Holding) **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-05-06: Sliced tomatoes,43 f,lettuce,45 f,spring mix,43 f,pasta,45 f.Operator transferred pasta,lettuce in walk in cooler held less than four hours. **Admin Complaint** – From follow-up inspection 2025-05-13: Pasta,40 f,cheese sauce,39 f,,cut lettuce,48 f,spring mix,49 f less than four hours transferred to walk in cooler fora quick chill. Feta,40;f,shredded cheese,39 f,diced tomatoes,38 f,sour cream,39 f. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** – From follow-up inspection 2025-05-06: **Time Extended** – From follow-up inspection 2025-05-13: **Time Extended**