High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheddar cheese (52F – Cold Holding); guacamole with cut tomato (59F – Cold Holding); cut tomato (58F – Cold Holding); sour cream (57F – Cold Holding); cut lettuce (52F – Cold Holding); macaroni and cheese (55F – Cold Holding); sautéed peppers and onions (53F – Cold Holding); cheese (56F – Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, pork on stove top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30. Also, observed raw chicken (52F – Cold Holding); raw salmon (52F – Cold Holding); chorizo (49F – Cold Holding); raw shrimp (50F – Cold Holding); cooked spinach (51F – Cold Holding); steak (51F – Cold Holding); burger patties (51F – Cold Holding); ham (53F – Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-10-30: No violation. **Time Extended** – From follow-up inspection 2025-10-31: No violation. **Time Extended** – From follow-up inspection 2025-11-03: No violation. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cheddar cheese (52F – Cold Holding); guacamole with cut tomato (59F – Cold Holding); cut tomato (58F – Cold Holding); sour cream (57F – Cold Holding); cut lettuce (52F – Cold Holding); macaroni and cheese (55F – Cold Holding); sautéed peppers and onions (53F – Cold Holding); cheese (56F – Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, observed raw chicken (52F – Cold Holding); raw salmon (52F – Cold Holding); chorizo (49F – Cold Holding); raw shrimp (50F – Cold Holding); cooked spinach (51F – Cold Holding); steak (51F – Cold Holding); burger patties (51F – Cold Holding); ham (53F – Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-10-30: Observed cut lettuce 42F, cheese 41F, raw shrimp 37F, fish 38F, raw chicken 40F, cut tomato 42F, guacamole with cut tomato 44F, sour cream 48F and cut tomato 44F. Guacamole, sour cream and cut tomato placed in unit approximately one hour prior. Manager moved products to shallow pans on ice. **Admin Complaint** – From follow-up inspection 2025-10-31: Observed raw chicken 41F, raw shrimp 37F, ham 30F, cut tomato 54F-cooling at 45 minutes, guacamole with cut tomato 56F-cooling at 2 hours, cut lettuce 53F-cooling at 2 hours. Also, sour cream 54F, cheese 58F/53F, macaroni and cheese 52F, corn 50F and sautéed onions and peppers 50F. All products placed in unit between 1-2 hours prior. All products moved to walk in freezer. **Admin Complaint** – From follow-up inspection 2025-11-03: Cut tomato 50F/57F cooling 1 hour, cut lettuce 65F cooling 1 hour. Also, sour cream 46F, cheese 56F/48F, corn 50F, macaroni and cheese 56F, sautéed peppers and onions 50F and guacamole with cut tomato 52F. Per employee, all products placed in unit 1 hour prior. Employees moved some items to walk in cooler and added ice to some products. **Admin Complaint**