High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 landed on white clam shell to go box at server station. Explained and employee discarded the box. 5-6 flying around by the mat at the bar area.

High Priority – Raw animal food stored over or with unwashed produce. Raw beef stored over cooked beans in the walk in cooler. Explained and manager rearranged. Raw shell eggs stored over produce in produce cooler. Manager rearranged. **Corrected On-Site**

High Priority – Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings on floor under shelve in alcohol room, alcohol room is separate room in hallway going to the one of the back door ice machine located in same hallway across from alcohol room 1 rodent dropping on floor under bag in box soda rack in alcohol room 1 rodent dropping on the floor in the corner by soda box rack in alcohol room 1 on top of the hood on cook line. 2 on window ledge by booths in dining room. **Repeat Violation**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 45 in the pan no ice in the pan. No preparation was done today. Sour cream was moved from walk in cooler. Churrasco 46 in drawer cooler under grill moved from walk in cooler 2 hours ago . Walk in cooler Churrasco 43 f

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Shredded lettuce 55 f at 12:54 cut 25 minutes ago ,pico 46 as per chef prepared 25 minutes ago second temperature of shredded lettuce after 20 minutes 55 f. Second temperature of pico 46 after 20 minutes.No change, at this rate of cooling it will not reach 41 within 4 hours.