High Priority – – From initial inspection : High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine(Chlorine 0ppm) – From follow-up inspection 2024-05-16: Dish machine chlorine sanitizer 0ppm. **Time Extended**

High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F – Cold Holding); Roast beef (52F – Cold Holding); sour cream (54F – Cold Holding); half and half (52F – Cold Holding); beef (54F -Cold Holding); sliced cheese (52F – Cold Holding); cooked broccoli (54F – Cold Holding) salmon (56F – Cold Holding); cooked chicken wing (56F – Cold Holding); Mahi (53F – Cold Holding); cooked shrimp (52F – Cold Holding); crab cake mix (53F – Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale. – From follow-up inspection 2024-05-16: High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in Cooler by dish machine: Sour cream 52F cold holding, Salad flip top cooler: Boiled egg 51F cold holding; Cut tomatoes 50F cold holding, fish dip 50F cold holding, Ham 51F cold holding ; cook line cooler: Diced tomatoes 60F cold holding Per operator, not prepared or portioned today. Per operator , held in cooler overnight. See stop sale. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F – Cold Holding); Roast beef (52F – Cold Holding); sour cream (54F – Cold Holding); half and half (52F – Cold Holding); beef (54F -Cold Holding); sliced cheese (52F – Cold Holding); cooked broccoli (54F – Cold Holding) salmon (56F – Cold Holding); cooked chicken wing (56F – Cold Holding); Mahi (53F – Cold Holding); cooked shrimp (52F – Cold Holding); crab cake mix (53F – Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale. Cookline flip top:; shredded lettuce (56F – Cold Holding); salad station flip top: shredded cheese (48F – Cold Holding); sliced cheese (48F – Cold Holding) Flip top by dish machine: coleslaw (67F – Cold Holding); sliced tomatoes (61F – Cold Holding); coleslaw tub (52F – Cold Holding); sour cream (60F – Cold Holding) Pull out drawer cook line: shredded cheese (50F – Cold Holding); sliced cheese (48F – Cold Holding); half½ (60F – Cold Holding); chicken wing (55F – Cold Holding); cooked rice (56F – Cold Holding) Per operator all products not prepared or portioned today. Per operator all products out of temperature for approximately 1 hour. Advised operator to ice down all products. – From follow-up inspection 2024-05-16: Reach in Cooler by dish machine: Sour cream 52F cold holding, Salad flip top cooler: Boiled egg 51F cold holding; Cut tomatoes 50F cold holding, fish dip 50F cold holding, Ham 51F cold holding ; cook line cooler: Diced tomatoes 60F cold holding Per operator, not prepared or portioned today. Per operator , held in cooler overnight. See stop sale. Cook line reach in: French fries 43F cold holding Walk in cooler: Cooked Potatoes 43F cold holding Scallops 38F cold holding ; reach in by dish machine: sliced tomatoes 43F cold holding **Admin Complaint**