High Priority – – From initial inspection : High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1) observed dishwasher handling dirty dishes and without washing hands put on gloves and the handling clean dishes without first washing hands .. **Warning** – From follow-up inspection 2026-03-21: No dishwasher at this time **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Salad flip top ; cooked eggs 48F, blue cheese 47F, sour cream 48 F , cooked vegetables 51 F , raw beef 50 F, cooked shrimp 47F,, smoked salmon 49 F (cold holding). Operator stated that all food came out of walkin refrigerator at 41 or below between 9AM and 10AM, placed items on time as public health control of 6 hours . 9-3 . **Corrective Action Taken** **Warning** – From follow-up inspection 2026-03-21: Cooked eggs 54F cold holding , blue cheese 54f cold holding, Cooked shrimp 45f cold holding, raw beef 46f cold holding ,smoked salmon 46 cold holding,**Admin Complaint** **Admin Complaint**