Great place to eat if you like you buns served to you after they have been picked up from the kitchen floor. And Salsa that is kept on stock for a month. Chicken that is kept thawed out for a week and not rotated and new stock is added to the pan that is never changed. The shelf life of chicken is 48 hours after thawed. Chili cooked and served to customers up to 10 days from the same batch. Not roating food products constantly adding new product to existing stock in sandwich area and serving it to customers. Not cooking gravy fresh daily, using same gravy for several days.\r
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Cooks sit on counter where food is put on the plates to be served, not to mention meat cross contamination. Such as chicken with beef uncooked in the same draw and not covered and uncooked ham in with the corn beef also not covered. They also use rotten tomatoes and Cilantro in the salsa to cut food costs.\r
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Not to mention that a head cook that drinks on the job along with the rest of the staff including the owner.\r
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Good place to go to get food posioning\r
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Now you make the decision where you want to eat at a place like this.\r
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