High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in flip top cooler, ham, beef, cut tomatoes, shrimp salad 50F. Flip top cooler opened constantly during lunch rush. Flip top cooler closed to cool products. On cook line in cooler drawers, fish, beef and chicken 50F. Drawers constantly opened during lunch rush. Drawers kept closed to cool products. In flip top cooler in prep area in front of kitchen, eggs, tofu, cut tomatoes 48F. Flip top left open constantly during lunch rush. Flip top closed to cool products. **Warning** – From follow-up inspection 2024-11-05: On cook line in reach in cooler, shrimp salad 48F, cooked onions 50F, cooked onions and peppers 51F and potato salad 50F. Shrimp salad voluntarily discarded. All other items moved to walk in cooler to cool. Manager states he is also calling repair company to check cooler. **Admin Complaint** **Corrective Action Taken**