High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from main grill – tripe (58F – Cold Holding); long chorizo (58F – Cold Holding); small chorizo (52F – Cold Holding); chicken burger (46F – Cold Holding); burger (48F – Cold Holding) as per operator items held out of temperature for approximately 12 hours. Items not portioned or prepared today. See stop sale. Observed at containers in ice bath on wheeled cart – diced ham (55F – Cold Holding); diced turkey (55F – Cold Holding) as per operator items held out of temperature for approximately 5 hours. See stop sale. – From follow-up inspection 2025-02-06: Observed at flip top cooler across from main grill – long chorizo (46F – Cold Holding); small chorizo (47F – Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 30 minutes. Operator placed bags of ice on top of items. **Admin Complaint**