High Priority – – From initial inspection : High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked refried beans dated 12-29-2025 in walk in cooler. See stop sale. **Warning** – From follow-up inspection 2026-01-08: Not observed at callback. **Time Extended**

High Priority – – From initial inspection : High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0 ppm. Inspector noticed chlorine bucket not connected. Employee hooked up the bucket of chlorine. Took second test chemical dish machine at 100ppm. **Corrected On-Site** – From follow-up inspection 2026-01-08: Observed chemical dish machine at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Live, small flying insects found. Observed total of 9 flying insects. 2 flying insects in bar area. 4 flying insects in ware washing area. 3 flying insects at the end of cook line near hot steam well. **Warning** – From follow-up inspection 2026-01-08: Observed 2 flying insects near ware washing area. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Breaded raw shrimp (50F-54F – Cold Holding); Chicken taquitos (51F-59F – Cold Holding); Seasoned raw breaded shrimp (50F-54F – Cold Holding) located at the end of cook line across from steam well in metal pans on top of ice. Manager stated food was brought out about an hour and a half prior. Employee removed items and placed in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-01-08: Observed cooked chorizo on a plate on top of pans inside reach in cooler on cook line at 44F-48F. Manager had employee discard chorizo. No TCS foods in ice bath on cook line during inspection. **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. Observed Cooked shrimp (110F – Hot Holding) in steam well double panned. Employee removed and reheated cooked shrimp. Observed on table next to grill Cooked vegetables (80F – Hot Holding). Employee stated he was throwing that out. Employee removed and discarded. **Corrected On-Site** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-01-08: Not observed at callback. **Time Extended**