Mar 2, 2026
Routine - Food
Inspection Completed - No Further Action
03B-15-5
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Ribs,black beans,pasta,chicken all temping between 76F-100F per operator heated and placed on counter top.Operator placed in oven for temperature recovery Corrective Action Taken
14-86-1
High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked empanadas stored in containers lined with paper towel