High Priority – – From initial inspection : High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up 3 compartment sink to sanitized dishes during inspection. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-07-26: Under repair **Time Extended**

High Priority – – From initial inspection : High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef inside meat walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site** **Warning** – From follow-up inspection 2025-07-26: Cooler: raw chicken stored above raw beef fillets . **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawer coolers opposite fryers , Raw shrimp ( 45F cold holding ), per operator , raw shrimp moved from walk in cooler to cook line less than 4 hours ago. Operator placed on ice to quick chill. Foods not prepared or portioned today. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-07-26: Cook line drawers: Raw tuna 49F – doubled planned Cut lettuce 45F- Raw chicken 49F In unit under 4 hr – foods moved to reach in cooler to quick chill. **Admin Complaint** **Corrective Action Taken**