High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen -shrimp bisque (57F – Cold Holding); seasoned shrimps (55F – Cold Holding); cassava (56F – Cold Holding) as per employee items not portioned or prepared today. Items held out of temperature for approximately 5 hours. See stop sale. Observed at cooler in kitchen – croqueta chorizo (54F – Cold Holding); croqueta ham (56F – Cold Holding); croqueta bacalao (56F – Cold Holding); croqueta shrimp (55F – Cold Holding) as per employee items not portioned or prepared today, items held out of temperature for approximately 5 hours. See stop sale. Observed at cooler at front bar – milk (59F – Cold Holding) as per employee items not portioned or prepared today, as per employee item was forgotten at room temperature after use. Item held out of temperature for approximately 30 minutes. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-08-20: Observed at flip top cooler in kitchen – seasoned shrimps (52F – Cold Holding) as per employee items not portioned or prepared today. Transferred from walk in cooler 1 hour prior to inspection. Items held out of temperature for approximately 35 minutes. **Admin Complaint**