High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in ware washing area: chickpeas (51F – Cold Holding); cut tomatos (51F – Cold Holding); feta cheese (50F – Cold Holding); blue cheese crumbles (51F – Cold Holding) In cooler overnight. No temperatures taken today. Food was not prepared today per chef. Sitting on cookline ambient: hash browns (70F – Cold Holding) chef states they have been sitting on the counter since 9am. Employee placed in the freezer for rapid chill. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-06-18: Chickpeas 51F, cut tomato 49F. Asked both employees what process the food was in and they were both unsure. They stated that the owner was here this morning and are not sure what he did or how long the food was in the cooler. Owner states he relocated the food from the walk in to the flip top at 8:30am. The ambient temperature of the cooler was 50F. Food was relocated to the walk in cooler. Operator and employees state no temperatures taken since food was relocated. Hash browns are now held in time as a public health control. **Admin Complaint**