High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed house made buttermilk ranch (61F – Cold Holding); whipping cream (66F/60F – Cold Holding); raw shrimp (53F – Cold Holding); raw scallops (60F – Cold Holding); fish (54F – Cold Holding); half shell oysters (59F – Cold Holding); butter (54F – Cold Holding); house made bleu cheese dressing (61F – Cold Holding); cooked shrimp (49F – Cold Holding); cut tomato (46F – Cold Holding); cheese (60F – Cold Holding); beef patty (45F/47F/46F/47F – Cold Holding)in flip top reach in cooler. All products have been in the unit overnight. **Warning** – From follow-up inspection 2025-07-14: Cut tomato in middle reach in cooler at 47F. Per employee, tomatoes have been in the same cooler overnight. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cut tomato (58F – Cold Holding); sausage (62F – Cold Holding) in flip top reach in cooler. Per employee, both placed in unit at 10:00am. Temperature taken at 1:45pm. Both moved to walk in cooler. Also, observed house made buttermilk ranch (61F – Cold Holding); whipping cream (66F/60F – Cold Holding); raw shrimp (53F – Cold Holding); raw scallops (60F – Cold Holding); fish (54F – Cold Holding); half shell oysters (59F – Cold Holding); butter (54F – Cold Holding); house made bleu cheese dressing (61F – Cold Holding); cooked shrimp (49F – Cold Holding); cut tomato (46F – Cold Holding); cheese (60F – Cold Holding); beef patty (45F/47F/46F/47F – Cold Holding)in flip top reach in cooler. All products have been in the unit overnight. **Corrective Action Taken** **Corrective Action Taken** **Warning** – From follow-up inspection 2025-07-14: Observed raw scallops 47F, raw fish 45F, shrimp 47F in far right reach in cooler. All products placed in unit approximately three hours prior. Employees added ice to all products to chill. Observed cut tomato in middle reach in cooler at 47F. Tomatoes have been in the same unit overnight. See stop sale. Observed cut tomato 43F, raw beef 37F, raw chicken 43F and raw fish 43F in far left reach in cooler **Admin Complaint**