High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Front line make table unit green salsa (50F – Cold Holding), less than 4 hours. -Rear food preparation area reach in cooler cooked chicken (45F – Cold Holding), less than 4 hours, -walk in cooler ground beef (67F – Cold Holding); less than 4 hours . Operator had portioned food to reheat. Operator placed ice on all food, -Storage area reach in cooler cooked beef (49F – Cold Holding), placed overnight . Operator instructed to discard. **Corrective Action Taken** **Repeat Violation** **Warning** – From follow-up inspection 2025-08-14: -reach in cooler Cooked meat 54F, Cooked beef stew 54F, cooked potatoes 54F , rice 52F, cooked chicken 52F, shrimp cocktail 52F Unable to determine how long out of temperature. Operator instructed to discard . -Rear reach in cooler Red salsa 43F, sliced cheese 44F, cooked beef 45F. Operator placed ice. Less than 4 hours. -walk in cooler Raw chicken 52F, Cooked pork 38F, shredded cheese 54F, raw beef 54F, dairy mix 50F, Sour cream 54F . Operator instructed to discard . Unable to discard how long food out of temperature. Front line make table Green salsa 54F, flautas 43F operator placed ice. Less than 4 hours. **Admin Complaint** – From follow-up inspection 2025-08-15: -Rear reach in cooler Raw chicken 39F, sliced ham 40F, sliced cheese 39F. -Walk in cooler Shredded chicken 40F, cooked pork 42F , pico de gallo 39F – Reach in cooler No TCS. -make table unit No TCS Food **Time Extended**