High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler Mozzarella cheese (49F-56F – Cold Holding). Mozzarella was placed on cook line at 4pm. Mozzarella cheese was filled to rim of pan. Manager removed excess mozzarella cheese. Observed in container of water outside kitchen House made ranch (61F – Cold Holding); House made Tartar sauce with fresh garlic (69F – Cold Holding). Manager placed ice in container. Manager stated she placed dressings in container around 2pm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-02-14: Observed in walk in cooler Mozzarella cheese, roasted tomatoes,cut tomatoes, raw chicken, raw shrimp, boiled eggs,pasta salad,Cole slaw, raw fish at 51F-54F. Reach in cooler has an ambient temperature of 46F. See stop sale. Cooler also has standing water in bottom of cooler. Employee stated that everything on bottom shelf of unit was there from the prior day, along with foods on top of reach in cooler. Employee will ice bath TCS Foods on top and not store TCS foods at bottom of reach in. **Admin Complaint** **Corrective Action Taken**