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 high temperature dish machine at 158F. 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 2026-08-10: Still the same at callback. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at entrance of cook line Pork and chicken dumpling (52F-57F – Cold Holding); Cooked noodles (52F-57F – Cold Holding); Fresh garlic (52F-57F – Cold Holding); Blue crab (52F-57F – Cold Holding). Cooler has an ambient temperature of 62F. Manager will remove TCS foods from reach in cooler, place in different cooler. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-08-10: Observed precooked beans at 46F Cold Holding, Cooked noodles 48F Cold Holding), chicken dumpling 51F Cold Holding. Employee removed and placed in stand alone cooler. Cooler ambient temperature at 62F. Employee stated the cooler was scheduled today for repair. **Admin Complaint**