High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, steak 49F at 3:08pm down to 46F at 3:59pm, diced tomatoes 45F at 3:07pm down to 42F at 3:58pm, pico at 52F at 3:07pm down to 43F at 3:58pm; in cooking line maketable, shredded cheese 42F, diced tomatoes 49F at 3:13pm down to 45F at 4:02pm, guacamole 47F at 3:13pm down to 42 at 4:02pm, lettuce 45F at 3:14pm down to 41F at 4:03pm, bean/corn mix 46F at 3:15pm down to 40F at 4:03pm. All food items were placed in iced baths by Operator at the time of inspection to lower temperatures. **Repeat Violation** **Warning** – From follow-up inspection 2026-04-10: Make table: Guacamole with tomatoes 50F, corn and bean mix 50F, diced tomatoes 47F, shredded lettuce 43F, shredded cheese 43F, pico de gallo 40F, per operator all items placed on make table approximately 2 hours prior. Walk-in cooler: raw steak 38F, diced tomatoes 37F, pico de gallo 37F, **Admin Complaint** – From follow-up inspection 2026-04-15: Walkin: diced tomatoes 38F, corn and bean mix 38F, Reach in: guacamole with tomatoes 38F, shredded cheese 38F, sour cream 38F, **Admin Complaint**