High Priority – – From initial inspection : High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Bartender discarded soiled plate than walked to bar and began cutting lemons discussed with bartender the importance of hand washing. Employee washed hands **Corrective Action Taken** – From follow-up inspection 2025-09-09: electronic inspection **Time Extended**

High Priority – – From initial inspection : High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.cutting lemons at bar no gloves. – From follow-up inspection 2025-09-09: electronic inspection **Time Extended**

High Priority – – From initial inspection : High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ready to eat sauces in reach in cooler across from flattop grill – From follow-up inspection 2025-09-09: electronic inspection **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.walk in cooler raw chicken 44 f cheese 44f butter milk 45 f moved cheese and butter to freezer. 2nd temp butter 43 f cheese 43 f **Corrected On-Site** – From follow-up inspection 2025-09-09: electronic inspection **Time Extended**