High Priority – – From initial inspection : High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed chef put hand on floor to fix hot holding unit temperature, continue to change gloves but failed to wash hands prior to. **Warning** – From follow-up inspection 2025-06-27: **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in the reach in coolers observed flan (47F – Cold Holding); capricho (47F – Cold Holding); flan (47F – Cold Holding); rice pudding (47F – Cold Holding), manager stated that these units doors get constantly opened during rush time, checked temperature of unit with probe thermometer and unit marked 34F. Instructed manager to make sure employees closed unit doors correctly. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-06-27: **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. In the hot holding equipment located at kitchen line observed fried sweet plantains (118 F – Hot Holding), as per cook for less than 1 hour, employee removed food to be reheated. **Warning** – From follow-up inspection 2025-06-27: **Time Extended**