Guac Time

What the inspector found on Apr 14, 2026

• 🌡️

  Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

  After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

  Critical
• 📌

  A general health-code issue noted during the inspection.

  Hot TCS food item not held at or above 140 °F.

  Critical
• 🧼

  A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

  Failure to post or conspicuously post healthy eating information

• 📌

  A general health-code issue noted during the inspection.

  Thawing procedure improper.

• 📋

  A paperwork or posting requirement, such as permits, certificates, or required signs.

  Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized.

• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Inspection history