High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside refrigerated make-table at cookline: chicken (63F – Cold Holding). The chicken is in a bowl placed on top of pans at the top of the refrigerated make-table, above the safe load line. Employee stated the chicken was placed inside the cooler at opening, approximately 20 minutes prior. Inspector had employee place the chicken into the bottom of the cooler to cool to 41F. 2. On prep table in kitchen: rice (67F – Cold Holding). Employee stated the rice was removed from the cooler and placed on the counter at 10:30am. Inspector educated employee on using Time as a Public Health Control as an option for the rice and provided Time as a Public Health Control paperwork to the employee during this inspection. Employee added time marks and agreed to discard the rice at 2:30pm. 3. Inside walk-in cooler: chicken (47F – Cold Holding); cream cheese (50F – Cold Holding); rice noodles (55F – Cold Holding). Employee stated all items have been held inside this unit overnight. Ambient air temperature is 47F. Stop sales issued. 4. On rolling rack in prep area: chicken (59F – Cold Holding). The chicken is thawing at room temperature in a bowl of standing water. The chicken is completely thawed. Inspector educated employee on proper thawing procedures and had employee add ice to the bowl to rapidly cool to 41F. **Warning** – From follow-up inspection 2025-08-26: In bucket at cookline: Rice noodles 73F. Employee stated the rice noodles have been stored at room temperature since 11am. Employee stated they would begin holding them using Time as a Public Health Control and will discard them at 3pm. Employee added proper time marks to the rice noodles during this inspection. **Admin Complaint** **Corrective Action Taken**