High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator cutting celery, celery will not be cooked, operator put gloves on **Corrective Action Taken** **Warning**

High Priority – Operating with an expired Division of Hotels and Restaurants license. Open and operating, serving food to customers. License expired since 2/1/2026. Home Screen now shows expiration date of 2/1/2027. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler – pico de gallo (49F – Cold Holding); portioned corned beef (49F – Cold Holding); sliced ham (44F – Cold Holding); cooked shredded chicken (48F – Cold Holding); shredded lettuce (49F – Cold Holding); diced tomatoes (49F – Cold Holding); (49F – Cold Holding); house made ranch dressing (51F – Cold Holding) house made blue cheese dressing (48F – Cold Holding)raw chicken breast, (49F – Cold Holding); temperatures taken today, operator states at 10:10 were 41F. All food moved to freezer. Ambient temperature is 49F. Operator has called for repairs **Repeat Violation** **Admin Complaint**