High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line drawer reach in cooler; chicken (52F – Cold Holding); shrimp (50F – Cold Holding) stored on melted ice bags. Operator had employee add ice bags. At conclusion inspection, chicken second temperature (42F – Cold Holding); shrimp second temperature (39F – Cold Holding), **Corrective Action Taken** **Warning** – From follow-up inspection 2024-10-23: In the cook line reach in cooler chicken 48F and Beef 49F cold holding per operator removed from walk in cooler and placed in cook line reach in cooler minutes before inspection. Operator had employee add ice bags. In the walk in cooler 2 containers of queso 50F and 51F and 1 container of beef 50F per operator all prepared the day before and not cooled properly. **Admin Complaint** – From follow-up inspection 2024-10-28: At time of follow up inspection, all time/temperature control food for safety moved from cook line cooler to flip top reach in cooler. In reach in cooler, beef 48F and 44F, chicken 50F and 45F, shrimp 50F, chorizo 48F. All cold holding, per operator placed in cooler around 11:30am. Operator adjusted settings on the reach in cooler and turned down the system to 35F to help bring product temperatures down. **Admin Complaint**