High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. produce cooler: chick peas (47F – Cold Holding); pickled cabbage (46F – Cold Holding); cut lettuce (47F – Cold Holding); kale and quinoa (50F – Cold Holding); chopped kale mix (49F – Cold Holding); cheesecake (49F – Cold Holding); feta (49F – Cold Holding); coconut milk (51F – Cold Holding) – Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. open face cooler: cut romaine (65F – Cold Holding); cut kale and cabbage (68F – Cold Holding); toppings cooler: baba ghanoush (cooked eggplant) (48F – Cold Holding); hummus (50F – Cold Holding); cooked beets (49F – Cold Holding); Anzo sauce (buttermilk and yogurt) (50F – Cold Holding); harissa (cooked peppers and tomatoes) (49F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to time stamp products for remaining 3.5 hours. Time control procedure emailed to operator. **Warning** – From follow-up inspection 2026-08-04: Beef 47F, lamb 46F cold holding. Per operator not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down products. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added water to chlorine sanitizer, rechecked 100ppm. **Corrected On-Site** **Warning** – From follow-up inspection 2026-08-04: Sanitizer bucket, Chlorine sanitizer 10ppm **Time Extended**