High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. corn chowder (58F – Cooling) for more than 6 hours in walk in cooler. Per operator, item was cooling overnight in cooler. See stop sale.

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. Observed dishwasher handle soiled dishes and then immediately begin to handle sanitized dishes without first washing hands. Reviewed handwashing requirements with operator. Dishwasher washed hands.

High Priority – Operating with an expired Division of Hotels and Restaurants license. Expired on 12/1/2025. Operator renewed while conducting inspection. Expires on 12/1/2026. **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. corn chowder (58F – Cooling) for more than 6 hours in walk in cooler. Per operator, item was cooling overnight in cooler.