May 12, 2026
Routine - Food
Inspection Completed - No Further Action
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over spinach in fajita reach in. Raw eggs over chopped peppers in walk-in cooler. All items rearranged during inspection. Corrected On-Site
08A-20-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef and fish in fajita station. Chicken moved to bottom at time of inspection. Corrected On-Site
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flan in reach in at 46F, per manager flan in cooler over night, see stop sale.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 60F, per manager salsa set out approximately 2 hours prior. Discussed time as a public health control and provided template for written plan. Manager marked salsa with time during inspection. Flan in reach in at 46F, per manager flan in cooler over night, see stop sale.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cook line and bar hand wash sinks. Restocked at time of inspection. Corrected On-Site
31B-03-4
Intermediate - No soap provided at bar handwash sink. Restocked at time of inspection. Corrected On-Site
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable. In fajita station.
14-69-4
Basic - Ice buildup around door in walk-in freezer.
33-38-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. At cook line hand wash sink. Restocked at time of inspection. Corrected On-Site