High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in the back area service line around the shelves, Current professional pest control service treated the area at time of inspection. Spoke to Supervisor on duty next unannounced inspection.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of cut melons (fruit) 45°f stored inside reach in cooler per Chef less than 4 hours recommend to quick chill product. Checked butter packs stored at room temperature 56°f Per Chef on Time as public health control, provide written plan for buffet line. **Corrective Action Taken**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed butter packs no time mark spoke to Chef Martin on the status, time placed out 11:30am less than 4 hours.