High Priority – Rodent activity present as evidenced by rodent droppings found. Observed 10 rodent droppings on top of tortilla chip warmer in server area of kitchen. Observed 35-40 droppings on floor under soda machine and chip containers in server/dry storage area. Observed four droppings on shelf below salsa container, behind container of sugar in server area. Two on shelf behind tray of tortillas on front cook line. One on shelf behind tub of hard tortillas on front cook line. Six on top of reach in cooler on front cook line. Four on ground between reach in cooler and steam table, on front cook line. 15-20 droppings on floor under equipment at front bar in restaurant area. 12 droppings on ledge of motor for small dish machine behind bar counter. Three droppings on top of box of unopened glasses in unused ice bin behind bar. Six droppings in bottom of unused ice bin behind bar.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce (58°F), shredded cheese (58°F), sour cream (58°F), cut tomatoes (58°F), and butter (52°F) stored in flip top cooler located near kitchen entrance in front of stove. Operator stated that food was placed in cooler at 10:00 am. House made tomatillo salsa temping at 63°F stored in small white reach in cooler in front of kitchen. Operator stated tomatillos for salsa come from a can. Cooked refried beans (63°F), cooked chicken (45°F), cooked beef (48°F), and queso dip (46°F) stored in walk in cooler. Cook stated that beans, chicken, beef, and queso dip were all cooked yesterday and placed in the walk in cooler to cool overnight

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce (58°F), shredded cheese (58°F), sour cream (58°F), cut tomatoes (58°F), and butter (52°F) stored in flip top cooler located near kitchen entrance in front of stove. Operator stated food was placed in flip top cooler at 10:00. House made tomatillo salsa temping at 63°F stored in small white reach in cooler in front of kitchen. Operator stated tomatillos for salsa come from a can. See stop sale

High Priority – Time/temperature control for safety food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked refried beans (63°F), cooked chicken (45°F), cooked beef (48°F), and queso dip (46°F) stored in walk in cooler. Cook stated that beans, chicken, beef, and queso dip were all cooked yesterday and placed in the walk in cooler to cool overnight. See stop sale

High Priority – Toxic substance/chemical stored by or with single-service items. Spray bottle of 409 stored next to box of single service cups and papertowels in storage room near beer walk in cooler.

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker located on mop sink