High Priority – – From initial inspection : High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 live flying insects in back of kitchen on bottom shelf of dry storage rack around bag of onions. Operator took bag of onions outside and cleaned up area during this inspection and killed several of the flying insects. **Warning** – From follow-up inspection 2024-10-07: Approximately 12 live flying insects on bottom shelf by the bag of onions in dry storage area. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish, cooked chicken, cooked pork, house made ceviche, ambient temperature of shelled eggs (44F-53F – Cold Holding) in walk in cooler. Observed door left open upon our arrival. Operator believes employee forgot to close door after being in cooler. Operator will discuss keeping door closed with employees. Operator opened inner walk in freezer door to help chill food. Also, cut tomatoes, cut cabbage, guacamole w/ cut tomatoes, Fresca cheese (47F-58F – Cold Holding), cut lettuce, housemade pico, cut lettuce (45F-49F – Cold Holding) in reach in cooler across from from oven. Observed lids opened on top of flip top cooler. Operator placed bags of ice on top of foods and closed lids during this inspection. **Corrective Action Taken** **Admin Complaint** – From follow-up inspection 2024-10-07: In walk in cooler beef 47F, fish 45F, pico 47F, cheese 45F, cooked chicken 41F, pork 41F. Manager stated that employees had door open and items were brought in and out during prep. In reach in cooler on cook line salsa 39F, sour cream 40F, cut lettuce 39F. **Admin Complaint**