High Priority – – From initial inspection : High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine in bar area at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning** – From follow-up inspection 2025-10-06: Still the same at callback. **Time Extended**

High Priority – – From initial inspection : High Priority – Live, small flying insects found. Observed total of 2 flying insects in ware washing area. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-10-06: Not observed at callback **Time Extended**

High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler on cook line Raw tuna (49F-52F – Cold Holding); Cut tomatoes (49F-52F – Cold Holding); cut lettuce (49F-52F – Cold Holding); Shrimp dip (52F – Cold Holding). See Stop Sale Cooler has an ambient temperature of 49F. Employee stated all foods were in cooler from previous day. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-10-06: Observed cut tomatoes, cut tuna ,shrimp dip. Cut lettuce at 45F. See stop sale Cooler has an ambient temperature of 45F. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line Raw tuna (49F-52F – Cold Holding); Cut tomatoes (49F-52F – Cold Holding); cut lettuce (49F-52F – Cold Holding); Shrimp dip (52F – Cold Holding). See Stop Sale Cooler has an ambient temperature of 49F. Employee stated all foods were in cooler from previous day. Observed in reach in cooler near grill Raw shrimp (56F-58F – Cold Holding); Raw octopus (56F-58F – Cold Holding); Raw fish (56F-58F – Cold Holding); Oysters (56F-58F – Cold Holding). Cooler has an ambient temperature of 52F. Manager stated the cooler had door off this morning. Employee stated all foods were placed in cooler that morning. Employee placed in walk in cooler until cooler reaches proper temperature. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-10-06: Observed in reach in cooler near grill all TCS foods at 42F and below. Observed in reach in cooler cut tomatoes, cut tuna ,shrimp dip. Cut lettuce at 45F. See stop sale located at the end of cook line. Cooler has an ambient temperature of 45F. **Admin Complaint**