High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw hamburger (44F,48F – Cold Holding); raw shrimp (44F – Cold Holding); raw chicken (46F – Cold Holding) in standing 3 door reach in cooler at end of kitchen and reach in cooler drawers under grill on cook line, per operator doors have been consistently open for several hours, operator called for service and adjusted temp of coolers. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-03-05: Raw hamburger 47F,46F,45F, raw chicken 44F, raw shrimp 44 in reach in cooler drawer under grill all items in front section of coolers, per employee coolers have been opened for no more then 20 minutes, all time/temperature controlled for safety foods items in back of cooler at or below 41F Raw chicken 48F, Raw hamburger 45F-48F Potato salad 49F, chicken salad 50F, cheese sauce 50F, Marsala sauce 52F, raw shrimp 49F-51F, cut tomatoes 49F, chicken stock 50F, garlic butter 52F, in standing reach in cooler at end of kitchen, per employee when they arrived at 10am ambient temperature of cooler was at 47F and no additional preparation has been done to any items in cooler nor has doors been consistently opened today and all items have been in cooler from the previous day. Operator stated technician will be out either later today or sometime tomorrow. Inspector advised operator to not offer any time/temperature controlled for safety foods in reach in cooler to customers. **Admin Complaint**