High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top reach in cooler at cook line- Cooked Chicken tenders-55F, per operator, items not prepared or portioned today and left over night, out of temperature for more than 4 hours. See stole sale. **Repeat Violation** **Repeat Violation** **Admin Complaint**

High Priority – Live, small flying insects found Observed approximately 2 small flying insects landing on box of milk cartons on prep table inside kitchen. Observed approximately 2 small flying insects flying in air and above kitchen food prep tables inside kitchen Observed 3 small flying insects flying around and landing on single service food boxes inside server station at outside bar. Observed approximately 3 small flying insects flying around outside bar. **Admin Complaint**

High Priority – Observed Dishmachine quaternary ammonium sanitizer not at proper minimum strength at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Triple sink At 400 ppm set up at time of inspection Dish machine re ran to 400 ppm at time of inspection **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed raw conch stored above French fries not both commercially packaged.

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 reach in cooler at cook line- Cooked Chicken tenders-55F, per operator, items not prepared or portioned today and left over night, out of temperature for more than 4 hours. See stole sale.