High Priority – – From initial inspection : High Priority – Employee touched soiled towel and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands **Corrected On-Site** **Warning** – From follow-up inspection 2026-02-24: Observed employees touching soiled towels and handling food preparation after without washing hands **Admin Complaint**

High Priority – – From initial inspection : High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Pantry station , tuna sliced See stop sale. **Warning** – From follow-up inspection 2026-02-24: Not observed **Time Extended**

High Priority – – From initial inspection : High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon received fresh and sold raw as ceviche **Warning** – From follow-up inspection 2026-02-24: Unable to provided parasite destruction information for fresh salmon received and sold raw for ceviche **Admin Complaint**

High Priority – – From initial inspection : High Priority – Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Establishment only approved for ROP raw meats and poultry, Sous vide of lamb and cook chill of sofrito. Several other special processes being conducted. **Warning** – From follow-up inspection 2026-02-24: name of items vacuum sealed,and HACCP plan not provided **Time Extended**

High Priority – – From initial inspection : High Priority – Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Chicken cooked to 140F. Operator moved chicken to grill to finish cook. **Corrected On-Site** **Warning** – From follow-up inspection 2026-02-24: Not observed **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out of any temperature control, Blanched cauliflower 57f cold holding . Per operator stored for approximately 1 hour and not prepared or portioned today. Operator moved to time control for the remaining time until 2 pm, rechecked at 2:03 pm 4 hour mark product was not discarded . See stop sale Cook line ice baths Raw chicken in batter 56f cold holding, Pooled eggs 46f cold holding Per operator stored for approximately 1 hour and not prepared or portioned today, operator added more ice Pantry cooler, Crushed tomatoes 56f cold holding Feta spread cheese 47f cold holding under grill cooler vacuum sealed bag with raw Beef 57f cold holding Per operator products not prepared or portioned today and stored for approximately 1 hour. Operator removed overstocked items **Warning** – From follow-up inspection 2026-02-24: Pantry flip top cooled Feta mix 47F cold holding. Overstocked Fry station ice bath , raw chicken 47F cold holding , ice only touching the bottom of the pan. Grill cooler Vacuum sealed raw steak under HACCP 51F cold holding Per operator all products stored for approximately 30 minutes and not prepared or portioned today. Operator removed overstocked feta, transfer raw chicken to time control and timed marked marked, and moved raw steak to walk in cooler **Admin Complaint**