High Priority – – From initial inspection : High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. -vacuum sealed beef, confit, sausage **Warning** – From follow-up inspection 2025-09-04: **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut melon 48F, butter balls 47F, sour cream 47F, cream cheese 48F, house salsa 47F inside red stand up beverage cooler inside expo area -sliced cheeses 48F, liquid egg 47F, diced tomatoes 46F, butter 48F at inadequately held ice bath on cook line**REPEAT**, advised to consider time as a public health control if unable to maintain 41F temperature control inside ice bath on cook line.**Warning** -sausage 47F, sliced mozzarella 46F, shredded lettuce 47F inside pizza cooler at end of cook line. **Repeat Violation** **Warning** – From follow-up inspection 2025-09-04: -house made salsa 52F, single service cream cheese 42-43F, mixed ingredient dip(sour cream) 48F, inside replacement cooler at expo area, person in charge discard product and turned unit, one day time extension to verify compliance. Strongly advised for person in charge to monitor temperatures to take corrective action as needed to maintain food temperatures below 41F for any temperature controlled food for safety. -written time procedures provided for 4 hour time controls on product placed in ice bath on cook line. Timers being used **Time Extended**