High Priority – – From initial inspection : High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. -No handwashing observed throughout inspection only glove changes occurred. **Warning** – From follow-up inspection 2026-05-02: **Time Extended**

High Priority – – From initial inspection : High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee answered cell phone call then put on gloves and refilled a customers drink. -Employee touched a customers drink cup to refill then touched bowl to get grits for different customer. -Employee cashing employees out touched money, then touched spatula to put shrimp on plate. **Warning** – From follow-up inspection 2026-05-02: **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reconstituted waffle batter (78F – Cold Holding); item under front counter at room temperature, inspector provided time as a public health control application. tomatoes (51F – Cold Holding); lettuce (53F – Cold Holding); raw bacon (57F – Cold Holding); hashbrowns (56F – Cold Holding) items in small reach in cooler on cook line. Cooler thermometer reads 50F. **Warning** – From follow-up inspection 2026-05-02: **Time Extended**