High Priority – – From initial inspection : High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning** – From follow-up inspection 2026-04-01: Observed still the same at callback. 4-6-2026 Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Time Extended** **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in large pan individual pans of Cole slaw (52F – Cold Holding); Cut tomatoes (51F-56F – Cold Holding); Roasted corn (54F-60F – Cold Holding). Employee placed more ice under pans. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-04-01: Observed Cole slaw at 59F-60F. Manager will place back in walk in cooler and bring out fresh Cole slaw .**Admin Complaint** **Admin Complaint** **Corrective Action Taken**

High Priority – – From initial inspection : High Priority – Toxic substance/chemical improperly stored. Observed in kitchen area sanitizer bucket stored on speed rack above food stored on rack. Observed sanitizer bucket stored on table next to glassware in bar area. Observed spray bottle of kitchen cleaner stored next to bottles of wine located in bar area. Employee removed and stored properly . **Corrected On-Site** **Warning** – From follow-up inspection 2026-04-01: Not observed at callback. **Time Extended**