High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** – From follow-up inspection 2025-08-05: **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -mixed cut leafy greens 60F, shredded cheese 55F inside salad station cooler in back, manager stated discarding at end of breakfast service, placed out at beginning of service. Advised person in charge of requirement for time as a public health control policy/paperwork. -sour cream 45F, ham 45F, sliced cheeses 47F inside stand up cooler at end of cookline. Person in charge stated unit opened and closed frequently prior to inspection, advised to monitor internal refrigeration temperatures to take corrective actions as needed with high ambient room temperature inside kitchen. -ice cream drink mix 55F inside bar inside mini fridge. Advised bartender that the purple carton ice cream mix must be maintained at 41F or below for safety. **Warning** – From follow-up inspection 2025-08-05: -cheese sauce 41F, cut tomatoes 42F, pico 41F, ham 42F. -advised to monitor load of cooler, taking temperatures as needed. -salad station cooler – cut leafy greens 45F, shredded cheese 45F, cut melon 44-46F. See stop sale. Person in charge stated switching salad station to 4 hour time as public health controls for the limited TCS food in unit on top side. No time control paperwork on site, provided to person in charge. Time plan must be completed and kept on site in order to have time as public health controls in place. Verification of time controls shall occur in 7 days Action Taken** **Time Extended** **Corrective Action Taken**