High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw oysters (54F – Cold Holding); cut tuna (51F – Cold Holding); cooked chicken (51F – Cold Holding); feta cheese (48F – Cold Holding); blue cheese (48F – Cold Holding) as per employee less than 3 hours, employee add ice food containers. Also observe at cook line pooled eggs (67F – Cold Holding); calamari (48F – Cold Holding); salmon (48F – Cold Holding); tuna (48F – Cold Holding) as per employee less than 3 hours, employee add ice bags to containers. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-03-11: Still observe feta cheese (48F – Cold Holding); blue cheese (48F – Cold Holding) at salad station. Employee removed all food from reach in cooler. As per employee less than 4 hours Also observe at cook line pooled eggs (59F – Cold Holding); as per employee less than 2 hours, employee add more ice to container.**Admin Complaint** **Admin Complaint**