High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler (ikon) in kitchen – cooked rice (54F – Cold Holding); boiled eggs (53F – Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale. Observed at walk in cooler – pork broth (46F – Cold Holding); raw chicken (47F – Cold Holding) as per operator items not portioned today. Items held out of temperature for approximately 48 hours. See stop sale. Observed at reach in cooler across from grill – cooked pork (61F – Cold Holding); sliced pork (61F – Cold Holding); chicken meatball (56F – Cold Holding); cooked chicken (63F – Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale. – From follow-up inspection 2024-12-18: Observed container in ice bath on cart in front of noodle boiler – boiled eggs (62F – Cold Holding) as per operator items not portioned or prepared today. Item held out of temperature for approximately 2 hours. Operator replaced iced**Admin Complaint** **Admin Complaint**