High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs ambient (52F – Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the cook line. The operator emptied half of the contents and stored in the lower half of the cooler. Observed cut lettuce (50F – Cold Holding) in the reach in cooler nearest the steam table. The stated the lettuce had been held for approximately 2 hours. Observed coleslaw (49F – Cold Holding); cooked ham (48F – Cold Holding); cut tomatoes (45F – Cold Holding); raw shell eggs ambient (60F – Cold Holding) in the 2-door reach in cooler in the kitchen. The operator stated the eggs were delivered at 6:30AM and an employee did not arrive until 8AM. Temperature was recorded at 12:30PM. The operator discarded the eggs. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-05-21: Observed raw shell eggs ambient (48F – Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the cook line. An employee stated the eggs had been held for approximately 1 hour. The employee emptied half of the contents and stored in the lower half of the cold holding unit. **Time Extended**

High Priority – – From initial inspection : High Priority – Vacuum breaker missing at mop sink faucet. – From follow-up inspection 2025-05-21: **Time Extended**

High Priority – – From initial inspection : High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On the wiping cloth chlorine solution above 200ppm. The operator diluted the solution to 100ppm. **Corrected On-Site** – From follow-up inspection 2025-05-21: **Time Extended**