High Priority – – From initial inspection : High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine at 0ppm. Operator set up three compartment sink. **Warning** – From follow-up inspection 2025-07-25: At time of follow up inspection chlorine dish machine at 0ppm. **Time Extended**

High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In interior walk in cooler, beef (57F – Cold Holding); cheese (58F – Cold Holding); steak (58F – Cold Holding) Stored in cooler over night. **Warning** – From follow-up inspection 2025-07-25: At time of follow up inspection walk in cooler holding ambient air temperature of 61F. No time/temperature control food for safety present in interior walk in cooler. In exterior walk in cooler; ham 47f, sausage 48f, kielbasa 45f, beef 49f, cut tomatoes 47f and pooled eggs 46f all cold holding, per operator may have been in interior walk in cooler during breakfast shift but unaware when items were placed in functioning walk in cooler. Discussed with operator to discard. On cold buffet line, tuna salad 46f, pea salad 47f, macaroni salad 47f, potato salad 49f, coleslaw 47f, cut tomatoes 48f, cut lettuce 52f. Per operator items placed out prior to arrival and unaware how long they've been out. Discussed with operator to discard. **Admin Complaint** **Corrective Action Taken**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line reach in cooler, cheese (49F – Cold Holding); cut lettuce (47F – Cold Holding). Operator has ice in cooler to assist cold holding temperatures. Raw shell eggs held on cookline at ambient kitchen air temperature over 45F. On ice on buffet line, tuna salad (51F – Cold Holding); egg salad (53F – Cold Holding); macaroni salad (51F – Cold Holding); coleslaw (52F – Cold Holding) per operator placed out at 9:30. Operator added ice to well. In walk in cooler; beef (57F – Cold Holding); ham (56/57/59F – Cold Holding); kielbasa (57F – Cold Holding); cheese (58F – Cold Holding); steak (58F – Cold Holding) ambient air of walk in cooler 56F. Per operator ham and kielbasa prepared in the Am prior to opening, relocated from walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-07-25: At time of follow up inspection walk in cooler holding ambient air temperature of 61F. No time/temperature control food for safety present in interior walk in cooler. In exterior walk in cooler; ham 47f, sausage 48f, kielbasa 45f, beef 49f, cut tomatoes 47f and pooled eggs 46f all cold holding, per operator may have been in interior walk in cooler during breakfast shift but unaware when items were placed in functioning walk in cooler. Discussed with operator to discard. On cold buffet line, tuna salad 46f, pea salad 47f, macaroni salad 47f, potato salad 49f, coleslaw 47f, cut tomatoes 48f, cut lettuce 52f. Per operator items placed out prior to arrival and unaware how long they've been out. Discussed with operator to discard. **Admin Complaint** **Corrective Action Taken**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line, ribs (94F – Hot Holding) stacked high in container with heating element at bottom of container. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-07-25: On buffet line in place of ribs establishment offering fried fish, at time of inspection fried fish hot holding at 125F or below. Discussed with operator placed out within last hour and redropped in fryer to reheat, reheated to 173f at conclusion of inspection. **Admin Complaint** **Corrective Action Taken**