High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fryers// fried chicken breast (99F – Hot Holding) at cook line. Per operator, food out of temperature for approximately 1.5 hours. Per operator, food held out at room temperature until ordered, than reheated to 165F for immediate service. Educated operator on proper hot holding and suggested using time as a public health control. Operator put food inside cooler. **Corrective Action Taken**