High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (44F – Cold Holding); shrimp (47F – Cold Holding); peas (48F – Cold Holding) in flip top cooler. Per operator rice, items transfer to unit 3 hours prior to the inspection. Operator placed ice packs on items for quick chill. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-07-24: At the time of callback inspection, beef temps at 45F, chicken at 44-48F and peas at 46F. As per operator, all items transfer to unit 2 hours prior to the inspection. Operator place ice packs on items for quick chill. **Admin Complaint** **Corrective Action Taken**