High Priority – – From initial inspection : High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef using soiled wiping cloth to clean grill and immediately began using clean cooking equipment Gloves not changed in between Educated on site. Employee changed gloves and washed hands **Corrective Action Taken** **Warning** – From follow-up inspection 2025-05-23: Observed employee handled phone while standing at stove top then handled clean put of sauce to stir with the same gloves; no glove change; no hand wash. Employee changed gloves and washed hands. **Admin Complaint** **Corrected On-Site**

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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (84F – Cold Holding) in microwave. Not prepped or portioned today. In unit over four hours. cooked pasta (46F – Cold Holding); cooked peppers (46F – Cold Holding); stuffed grape leaves (46F cold holding ) ground beef (46F – Cold Holding); in walk in cooler in main kitchen. Not prepped or portioned today. In unit over four hours. **Warning** – From follow-up inspection 2025-05-23: At walk in cooler:house made tomato sauce (45F at 11:20am- Cooling) As per chef, cooling in unit overnight. Item did not cool from 135F to 41F in a total of 6 hours. See stop sale.