High Priority – – From initial inspection : High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in cook line area 7 live flies in prep area on prep table **Warning** – From follow-up inspection 2024-05-09: 1 live fly in prep area **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler next to cook line area and toaster tuna salad (57F – Cold Holding); chicken salad (53F – Cold Holding); fish filets (51F – Cold Holding); hot dogs (50/48F – Cold Holding); seafood salad (66F – Cold Holding); salmon filets (52/50F – Cold Holding); shrimp (56/59F – Cold Holding); beef (48/55F – Cold Holding) chicken wings (49F/51 – Cold Holding) No temperatures have been documented today, items in cooler overnight. See stop sale. Walk in cooler- prime rib (46F – Cold Holding) operator moved to walk in freezer to rapidly chill **Warning** – From follow-up inspection 2024-05-09: Walk in cooler- Cut tomatoes 43F Marinara 48F Gravy 44F Operator moved items to reach in freezer to rapidly chill Reach in cooler- Beer batter 43F **Time Extended**

High Priority – – From initial inspection : High Priority – Vacuum breaker missing at hose bibb under hand wash sink in kitchen area. **Warning** – From follow-up inspection 2024-05-09: **Time Extended**