High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stand alone cooler Cooked rice (56F-61F – Cold Holding) dated 2-14-2026. Employee stated was in cooler all morning, manager did not know when it was made. Manager voluntarily discarded. Observed in reach in cooler in squeeze bottles House made Ranch dressing (52F-56F – Cold Holding); House made Aioli dressing (52F-56F – Cold Holding). Manager placed squeeze bottles inside reach in cooler. **Corrected On-Site** **Warning** – From follow-up inspection 2026-02-19: Observed in reach in cooler House made Aioli dressing (52F – Cold Holding) on top in a pan. Observed inside reach in cooler House made Ranch dressing (40F- Cold Holding). **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding cabinet Sausage (120F-122F – Hot Holding). Employee removed and placed in oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-02-19: Observed cooked sausage in hot holding cabinet at (119F-122F – Hot Holding) also in Hot cabinet cooked vegetables at (120F – Hot Holding) and scrambled eggs at (118F – Hot Holding). **Admin Complaint**

High Priority – – From initial inspection : High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed threaded hose Bibb located in front of establishment without back flow device connected to a hose. – From follow-up inspection 2026-02-19: Still the same at callback **Time Extended**