May 4, 2026
Routine - Food
Inspection Completed - No Further Action
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed meatballs 121f, queso 121f in Bain Marie reheating for over 2 hours per employee.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed fresh chopped garlic in oil 65f on prep table in kitchen (less than 4 hours per employee).
03E-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Upon inspection, observed meatballs 121f, queso 121f in Bain Marie reheating for over 2 hours per employee. See stop sale.