High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shrimp (46F/47F – Cold Holding); cheese (51F – Cold Holding); crab (48F/47F – Cold Holding); sausage (47F – Cold Holding); pasta (47F – Cold Holding); scallops (47F – Cold Holding); lobster (48F – Cold Holding); raw salmon (46F – Cold Holding)in stand-up reach-in cooler across from conveyor oven. Last known ambient temperature taken at 9:45 at 36F. Inspector took temperatures at 2:15. **Warning** – From follow-up inspection 2026-03-06: No violation. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed raw fish (48F/52F – Cold Holding)in stand up reach-in cooler to left of fryers. Door was found slightly open. Fish moved to walk-in freezer and temperature approximately 20 minutes later at 42F/43F. Ambient temperature approximately 20 minutes later at 36F. Also, observed raw shrimp (46F/47F – Cold Holding); cheese (51F – Cold Holding); crab (48F/47F – Cold Holding); sausage (47F – Cold Holding); pasta (47F – Cold Holding); scallops (47F – Cold Holding); lobster (48F – Cold Holding); raw salmon (46F – Cold Holding)in stand-up reach-in cooler across from conveyor oven. Last known ambient temperature taken at 9:45 at 36F. Inspector took temperatures at 2:15. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-03-06: Observed fish at 44F and butter at 45F in stand-up reach in cooler by fryers. Per manager, fish and butter placed into the unit at approximately 12:30. Both products moved to walk-in cooler. The stand-up reach in cooler across from conveyor oven is not being used and is waiting on being repaired. **Admin Complaint**