High Priority – – From initial inspection : High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar, tested at 0ppm **Warning** – From follow-up inspection 2026-10-01: **Time Extended**

High Priority – – From initial inspection : High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes then unload clean dishes from dish machine. Operator coached employee on proper handwashing **Corrective Action Taken** – From follow-up inspection 2026-10-01: **Time Extended**

High Priority – – From initial inspection : High Priority – Live, small flying insects found. At bar. Next routine inspection per Randy H – From follow-up inspection 2026-10-01: **Time Extended**

High Priority – – From initial inspection : High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Sliced raw beef for carpaccio over cut lettuce in bottom of make table at salad station **Corrected On-Site** – From follow-up inspection 2026-10-01: **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. chicken (119F – Hot Holding); rice (120F – Hot Holding); yucca (120F – Hot Holding). In hot box in back kitchen. Operator will reheat to 165F minimum **Warning** – From follow-up inspection 2026-10-01: Chicken at 119°F Yucca at 117°F **Admin Complaint**