High Priority – – From initial inspection : 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. Observed employee touch cooked sausage with bare hands and placed on customer plate. Employee discarded sausage. Employee washed hands and donned gloves. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-03-05: Observed employee touch cut lettuce and sliced tomato and place on customer plate. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee touch cooked sausage with bare hands and placed on customer plate. Discussed with employee and employee washed hands and donned gloves. **Warning** – From follow-up inspection 2026-03-05: Observed employee touch cut lettuce and sliced tomato and place on customer plate. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (56F – Cold Holding); cheese (52F – Cold Holding); cut cantaloupe (59F – Cold Holding); cut honey dew (60F – Cold Holding) at reach in cooler at appetizer station. Observed raw whole fish (56F – Cold Holding); diced tomatoes (55F – Cold Holding); diced tomatoes with cream (57F – Cold Holding) As per employee, products in unit for approximately 2 hours. Employee took fish to walk in freezer and placed bags of ice over products. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-03-05: Observed pico de gallo at 52F, fish dip at 54F all cold holding at appetizer reach in cooler. Observed raw whole fish at 49F cold holding at reach in cooler across from fryer station. As per manager, products placed inside unit approximately 1 hour prior. Employees took raw whole fish to walk in freezer and placed bags of ice on fish dip and pico de gallo. **Admin Complaint** **Corrective Action Taken**

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 sausage gravy 110F – Hot Holding); refried beans (109F – Hot Holding); pooled eggs (65F – Cold Holding) as per employees, for less than 2 hours. Employees began reheating products to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-03-05: Observed rice at 102F, cooked broccoli 112F all hot holding at steam table. As per manager, products placed inside of unit 30 minutes prior. Employees took products to reheat to 165F. **Admin Complaint** **Corrective Action Taken**