High Priority – – From initial inspection : High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In refrigerator- red salsa (57F – Cold Holding); made last night, shredded pork (60/59F – Cold Holding); made last night at 9:30, green salsa (50F – Cold Holding); made last night. **Warning** – From follow-up inspection 2024-06-21: White reach in cooler ambient air temperature 56 f held over 4 hours cut tomatoes 52 f shredded cheese 56 f queso sauce 52 f watermelon 52 f cooked salsa orange 56 f cooked salsa red 52 f **Time Extended**

High Priority – – From initial inspection : High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies by 3 compartment sink **Warning** – From follow-up inspection 2024-06-21: live flies by three compartment sink 1 fly on cutting board. 21 flies on the fan above prep counter. 3 flies on dry dish shelf zip ties. 3 above the three compartment sink on dry dish shelf. 1 fly landed in liquid oil see stop sale.**Admin Complaint** **Admin Complaint**

High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In refrigerator- red salsa (57F – Cold Holding); made last night, shredded pork (60/59F – Cold Holding); made last night at 9:30, green salsa (50F – Cold Holding); made last night, shredded queso fresco (49F – Cold Holding); sour cream sauce (50F – Cold Holding)made Saturday **Warning** – From follow-up inspection 2024-06-21: White reach in cooler ambient air temperature 56 f held over 4 hours cut tomatoes 52 f shredded cheese 56 f queso sauce 52 f cooked salsa orange 56 f cooked salsa red 52 f **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In refrigerator- red salsa (57F – Cold Holding); made last night, shredded pork (60/59F – Cold Holding); made last night at 9:30, green salsa (50F – Cold Holding); made last night, shredded queso fresco (49F – Cold Holding); sour cream sauce (50F – Cold Holding)made Saturday **Warning** – From follow-up inspection 2024-06-21: White reach in cooler ambient air temperature 56 f held over 4 hours cut tomatoes 52 f shredded cheese 56 f queso sauce 52 f watermelon 52 f cooked salsa orange 56 f cooked salsa red 52 f **Admin Complaint**