High Priority – – From initial inspection : High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (54F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to ice down and or place products in freezer. **Warning** – From follow-up inspection 2026-08-21: Raw shell eggs 51F, per operator not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to move product to another operable cooler. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top warmer: Beef patties (79F – hot holding); cod patties (79F – hot holding) Per operator, products held in warmer overnight. See stop sale. on stove: chicken (128F – Hot Holding); turkey (115F – Hot Holding); djon djon rice (88F – Hot Holding) Per operator, products out of temperature for approximately 30 minutes. Advised operator to reheat products to 165+F. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-08-21: Plantain 118F hot holding, goat 128F hot holding. Per operator out of temperature for approximately 20 minutes. **Admin Complaint**