High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stored in ice at front line bread pudding (52F – Cold Holding); flan (55F – Cold Holding); cold pasta salad (55F – Cold Holding); sliced tomatoes (56F – Cold Holding); cut lettuce (47F – Cold Holding); tuna salad (50 F – Cold Holding), as per manager all the food was placed there less than 2 hours ago. Instructed manager to add ice to the rim of the container to maintain proper cold holding temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-11-13: During the callback stored in ice at front line bread pudding (52F – Cold Holding); flan (48F – Cold Holding); cold pasta salad (49F – Cold Holding); sliced tomatoes (43F – Cold Holding); cut lettuce (43F – Cold Holding); tuna salad (53 F – Cold Holding). **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line on the steam table observed tamales (109F – Hot Holding); cooked pork (120 F – Hot Holding), as per manager for less than; 1 hour, Instructed operator to reheat food. Also observed at cafeteria area stuffed potatoes (130F – Hot Holding); beef, chicken empanadas (128-130F – Hot Holding), as per employees in the hot holding unit for less than 1 hour. Instructed operator to reheat the food. **Warning** – From follow-up inspection 2025-11-13: During the callback in the steam table cooked beef, cooked pork Mac and cheese 138-150F. Observed in the hot holding unit at the cafeteria ham croquettes 112F, beef empanadas 119F, cheese tequenos 120F. **Admin Complaint**