High Priority – – From initial inspection : High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (61F – Cold Holding) Observed in flip top cooler on cook line. Observed 2 inch gap in between food storage pans. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning** – From follow-up inspection 2025-09-16: High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top cooler cook line: Raw shell eggs 51F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature index excess of four hours. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (61F – Cold Holding) Observed in flip top cooler on cook line. Observed 2 inch gap in between food storage pans. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top: diced tomatoes (59F – Cold Holding); sliced tomatoes (58F – Cold Holding) Per operator, not prepared or portioned today. Per operator held in cooler overnight. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef empanadas (131F – Hot Holding) Observed in table top holding unit. Per operator, out of temperature in excess of two hours. See stop sale. **Warning** – From follow-up inspection 2025-09-16: High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line: Steak 57F cold holding Chicken 60F cold holding Pork 51F cold holding Sausage 51F cold holding Cooked plantains 52F cold holding Cheese 51F cold holding Cream 52F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top: diced tomatoes (59F – Cold Holding); sliced tomatoes (58F – Cold Holding) Per operator, not prepared or portioned today. Per operator held in cooler overnight. See stop sale. bar cooler: milk (47F – Cold Holding) Per operator, not prepared or portioned today. Per operator, left out on counter for approximately 5 minutes. Advised operator to place in freezer to quick chill. **Warning** – From follow-up inspection 2025-09-16: High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line: Steak 57F cold holding Chicken 60F cold holding Pork 51F cold holding Sausage 51F cold holding Cooked plantains 52F cold holding Cheese 51F cold holding Cream 52F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale. **Admin Complaint**