High Priority – – From initial inspection : High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks change gloves without washing hands – From follow-up inspection 2026-05-29: **Time Extended** – From follow-up inspection 2026-07-30: **Time Extended** – From follow-up inspection 2026-09-04: **Time Extended** – From follow-up inspection 2026-09-21: **Time Extended**

High Priority – – From initial inspection : High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over hotdogs in cooler drawer **Corrected On-Site** – From follow-up inspection 2026-05-29: **Time Extended** – From follow-up inspection 2026-07-30: **Time Extended** – From follow-up inspection 2026-09-04: **Time Extended** – From follow-up inspection 2026-09-21: **Time Extended**

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. cauliflower (112F – Hot Holding) in hot box less than one hour. Operator will heat to 165F minimum **Corrective Action Taken** – From follow-up inspection 2026-05-29: **Time Extended** – From follow-up inspection 2026-07-30: **Time Extended** – From follow-up inspection 2026-09-04: **Time Extended** – From follow-up inspection 2026-09-21: **Time Extended**