High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in stand alone heating cabinet Sausage patties (110F – Hot Holding); Cooked eggs (115F – Hot Holding); Cooked peppers and onions (111F – Hot Holding). Door of cabinet does not close properly, gasket not sealing. Employee reheated items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-08-25: Observed Cooked shrimp at 126F Hot Holding, cooked peppers and onions at 120F Hot Holding,cooked eggs at 122F Hot Holding. Employee will reheat items. **Admin Complaint** **Corrective Action Taken**