High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dressings flip top cooler: orange white balsamic (pasteurized eggs) (47F – Cold Holding); chipotle aioli (pasteurized eggs) (52F – Cold Holding); sambal aioli (pasteurized eggs)(48F – Cold Holding); key lime garlic (pasteurized eggs) (48F – Cold Holding); Caesar dressing with pasteurized eggs (48F – Cold Holding); old bay aioli with pasteurized eggs (48F – Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale. Flip top across from range top stove: Cole slaw (50F – Cold Holding); main walk in: ribs (48F – Cold Holding); meatloaf (48F – Cold Holding); brisket (49F – Cold Holding); flip top left of fryer: chicken wings (45F – Cold Holding) Per operator, all products or prepared or portioned today. Per operator, all products out of temperature for approximately 2 hours. Advised operator to ice down all products and or move to chest freezers. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-02-14: Walk in cooler: Brisket 48F cold holding ; cooked onions 49F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to ice down product or move to freezer. **Admin Complaint**