TEMPLE

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. As per cook for approximately 30 minutes prior.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans inside walk in cooler with no date marked, as per employee for more than 24 hours prior. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food stored on floor. Observed plastic container with produce on floor at walk in cooler. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans inside walk in cooler with no date marked, as per employee for more than 24 hours prior. Repeat Violation Warning - From follow-up inspection 2025-10-20: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2025-10-20: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2025-10-20: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2025-10-20: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning - From follow-up inspection 2025-10-20: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed plastic container with produce on floor at walk in cooler. Repeat Violation Warning - From follow-up inspection 2025-10-20: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up walk in freezer. Repeat Violation Warning - From follow-up inspection 2025-10-20: Time Extended

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork held more than 24 hours not properly date marked at reach in cooler across from 3 compartment sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks at preparation area across from 3 compartment sink. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Observed door at front counter cabinet in disrepair. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen. Observed walk in cooler and walk in freezer floor soiled.

Basic - Food not stored at least 6 inches off of the floor. Observed ice cream, açaí container not stored at least 6 inches off of the floor at walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up walk in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler across 3 compartment sink. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves with rust at walk in cooler and walk in freezer.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked eggs and handle ready to eat food with no handwashing. Instructed employee to wash hands and put gloves new gloves on when doing so and he did.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at preparation area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanadas (98F - Hot Holding); chicken empanadas (94F - Hot Holding); ham and cheese empanadas (97F - Hot Holding) at front counter. As per manager for less than 2 hours. Instructed manager to reheat empanadas to reach 135F and he did. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in 3 compartment sink. Informed employee to only wash hands at handsink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken at reach in cooler held more than 24 hours with no date marked.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling vents soiled throughout the kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks at preparation area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees person phone on top of preparation table. Manager removed it. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging with food with no hair restraint.

Basic - Equipment in poor repair. Observed door at front counter cabinet in disrepair.

Basic - Floor soiled/has accumulation of debris. Observed kitchen floor soiled. Observed walk in cooler and walk in freezer soiled.

Basic - Food not stored at least 6 inches off of the floor. Observed box with oranges stored by oven not stored at least 6 inches off of the floor. Observed boxes with eggs at walk in cooler not stored at least 6 inches off of the floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Gaskets soiled at reach in cooler at kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler at preparation area soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth at preparation area and front counter not stored in sanitizing solution between uses.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Form provided via email. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided via email. Corrective Action Taken

Intermediate - No soap provided at handwash sink.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - No handwashing sign provided at a hand sink used by food employees.