High Priority – – From initial inspection : High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Lower section of flip top cooler: Raw Chorizo stored above cooked rice. Advised employee to store properly. **Warning** – From follow-up inspection 2024-08-14: Lower section of flip top cooler: Raw Chorizo stored above cooked tripe. Employee to store properly. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; on flat top grill in pan: cooked peppers and onions (73F – Hot Holding) As per employee, cooked and stored since 8:30am. Stored over 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: green salsa (53F – Cold Holding); red salsa (54F – Cold Holding) As per employee, stored overnight. Not prepped or portioned today. Stored over stacked. See stop sale. At single glass door reach in cooler: French fries (49F – Cold Holding) As per operator, taken from walk in cooler in restaurant at 11:30am. Not prepped or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At single glass door reach in cooler: sour cream (53F at 3:50pm- Ambient Cooling) As per operator, portioned and cooling since 11:00am. Item did not cool to 41F in 4 hours. See stop sale. **Warning** – From follow-up inspection 2024-08-14: At flip top cooler unit: green salsa (47F at 2:49pm- Ambient Cooling); sour cream (52F at 2:49pm- Ambient Cooling) As per operator, portioned and cooling since 9:00am. Sour cream was stored over stacked. Item did not cool to 41F in 4 hours. See stop sale. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At single glass door reach in cooler: sour cream (53F at 3:50pm- Ambient Cooling) As per operator, portioned and cooling since 11:00am. Item did not cool to 41F in 4 hours. See stop sale. **Warning** – From follow-up inspection 2024-08-14: At flip top cooler unit: green salsa (47F at 2:49pm- Ambient Cooling); sour cream (52F at 2:49pm- Ambient Cooling) As per operator, portioned and cooling since 9:00am. Sour cream was stored over stacked. Item did not cool to 41F in 4 hours. See stop sale. **Admin Complaint**

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. At cook line; on flat top grill in pan: cooked peppers and onions (73F – Hot Holding) As per employee, cooked and stored since 8:30am. Stored over 4 hours. See stop sale. **Warning** – From follow-up inspection 2024-08-14: At cook line; on flat top grill in pan: cooked peppers and onions (98F – Hot Holding) As per employee, cooked and stored since 11:30am. Stored for 3 hours 12 minutes. Advised employee to reheat. **Admin Complaint**