High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 57f cut tomatoes, raw fish, shrimp, wings in prep cooler at 57f, less than 4 hrs, employee closed lid and cooler got to 41, 50f liquid eggs above prep cooler, 70f egg wash and cooled potatoes, on table, explained time as public health control, placed in cooler and discarded egg wash, employee placed it in cooler **Repeat Violation** **Warning** – From follow-up inspection 2025-02-14: 56f raw wings, raw fish in prep unit that the top was left open and has no cover on, placed them in this cooler 11:30am from upright cooler, 60f egg wash, no time no procedure, employee wrote time on, no potatoes today, employee iced them down **Admin Complaint**