High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (44F-45F – Cold Holding ); raw shrimp (44F – Cold Holding ); raw chicken wings (47F – Cold Holding ) in standing reach in cooler on make line closest to ware washing area, per manager and employees no one has done any preparation to those items or has been in and out of the cooler today. raw chicken (47F – Cold Holding); shredded lettuce (47F – Cold Holding); raw shell eggs (48F – Cold Holding); sliced roast beef (46F – Cold Holding); shredded cheese (47F – Cold Holding) all items in walk in cooler per manager they had just received a delivery and the door was consistently open and closed. **Warning** – From follow-up inspection 2024-11-13: No time/temperature controlled for safety foods in standing reach in cooler on cook line, per manager they have a technician coming out tomorrow to look at the cooler. raw chicken (44F – Cold Holding); raw pork ribs (44F – Cold Holding); French onion soup (46F – Cold Holding); cut tomatoes (47F – Cold Holding) all items in walk in cooler, per manager door has been consistently open for approximately 2.5 hours. Manager turned down temp of cooler and opened the interior door to the walk in freezer. **Admin Complaint**