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 in walk in cooler House made Greek dressing made with fresh minced garlic dated 3-6-2026. See stop sale. – From follow-up inspection 2026-03-20: **Time Extended**

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 in steam well located at entrance of kitchen Queso (122F – Hot Holding). Manager removed to reheat. Observed in steam well on cook line Queso (124F – Hot Holding); Baked beans (121F – Hot Holding). Manager will remove and reheat. **Corrective Action Taken** **Warning** – From follow-up inspection 2026-03-20: Observed queso , beans and macaroni and cheese in sous vide container at 127F. Employee stated the product was placed in sous vide container at 9am . Chef removed and rapidly reheated product during callback. **Time Extended** **Corrective Action Taken**