High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; multiple raw food items with temperatures of 48-52F stored in reach in cooler on cook line. Person in charge stated they attempt to use ice to keep food items cold since reach in cooler isn't maintaining proper temperatures and were placed in reach in cooler 1.5 hours prior. Raw food items with temperatures of 62-68F stored on small table by kitchen entrance. Person in charge stated ice is used to regulate temperature and it is a batter station for fried food items. Ice bath used has ice with a 1 inch gap between ice and container. All food items returned to walk-in cooler. Raw fish items, raw chicken, raw pooled shell eggs (62-68F – Cold Holding) Raw fish, raw shrimp, raw beef, raw chicken (48-52F – Cold Holding) **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-08-13: At callback observed raw pooled eggs at temperatures of 51-53F at chicken batter station. Raw chicken items were removed from walk-in cooler recently and still below 41F. **Admin Complaint**