High Priority – Observed – From initial inspection : High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler. Large pot of meat sauce (89F – Cooling). Cooked and placed in walk in cooler on previous day. SEE STOP SALE – From follow-up inspection 2025-10-30: Separating into smaller pans, ice bath and placed in walk in freezer **Complied*

High Priority – Observed – From initial inspection : High Priority – Live, small flying insects found Observed 3 live flying insects at interior bar. – From follow-up inspection 2025-10-30: 0 observed **Complied**

High Priority – Observed – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler to the right of fryers raw shrimp (53F – Cold Holding). Stored above fill line of unit. In reach in cooler on make line nearest dish area cooked chicken (51F – Cold Holding); meat loaf (53F – Cold Holding); raw tuna (53F – Cold Holding); raw beef (53F – Cold Holding); raw salmon (53F – Cold Holding); raw mahi (53F – Cold Holding); sliced cheese (53F – Cold Holding); seaweed salad (53F – Cold Holding); blue cheese (47F – Cold Holding); slaw (48F – Cold Holding). SEE STOP SALE **Warning** – From follow-up inspection 2025-10-30: All foods below 41°F **Complied**