State Farm Stadium

Inspector notes: Observed a container of birria and a container of queso dip that were both hot holding in a hot holding unit according to the person in charge. The internal temperature of the birria and the queso dip as measured using a probe thermometer ranged from 101°F - 109°F. According to the person in charge, the birria and queso had just been brought from another kitchen and placed into the hot well less than 30 minutes prior to the start of the inspection. The person in charge rapidly reheated the birria and queso to 165°F. In discussion with the person in charge, the hot holding unit had become unplugged at some point and may not have been up to temperature when the food was placed in the hot well. Discussed with person in charge to verify the hot well is brought up to temperature to hot hold. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Observed two bottles of house-made sauce, a jalapeno sauce and a chipotle crema sauce, both of which had date marks of 07/31/2025. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection (see embargo form). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)