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. In use dish machine reading 0ppm, sanitizer empty and they do not have any backup sanitizers, triple sink is set up for manual ware washing. **Warning** – From follow-up inspection 2025-09-05: Dish machine ran multiple times and primed and sanitizer bottle replaced. Dish machine reading 0ppm, operator will call for service. **Time Extended** **Corrective Action Taken**

High Priority – – From initial inspection : High Priority – Live, small flying insects found 1 live flying insect around server area in kitchen. Approximately 4 live flying insects in outside bar area landing on nozzles for liquor bottles. **Warning** – From follow-up inspection 2025-09-05: No live insects in kitchen. 1 live flying insect around outside bar area. All liquor bottles have caps and all ice bins have lids. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (56F – Cold Holding); cut tomatoes (60F, 47F- Cold Holding); Rockefeller mix (56F – Cold Holding); spring mix (53F, 52F – Cold Holding); sausages (47F – Cold Holding); cooked pasta (46F – Cold Holding); artichoke hearts (46F – Cold Holding); diced tomatoes (44F – Cold Holding) all items in reach in coolers on both cook lines, per operator lids and doors have been consistently open for several hours. **Warning** – From follow-up inspection 2025-09-05: Spring mix 46F, cooked shrimp 49F,50F in large reach in cooler at end of small cook line, per managers lids have been off and doors have been consistently open for less than 2 hours, manager will call for service of cooler. **Admin Complaint** **Corrective Action Taken**