High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in raw breading reach in cooler Raw chicken (52F – Cold Holding); Raw fish (54F – Cold Holding); Raw seasoned chicken (55F – Cold Holding). Cooler has an ambient temperature of 59F. Employee removed all products from cooler and placed in walk in cooler. Observed reach in cooler at the end of cook line Cole slaw (54F – Cold Holding); Hot dogs (56F – Cold Holding); Cut tomatoes (52F – Cold Holding) House made burger ranch (55F – Cold Holding). Observed in drawer cooler under grill Raw fish (48F – Cold Holding); Turkey (50F – Cold Holding). Manager placed ice bath on items. Observed at main reach in cooler Sour cream (49F – Cold Holding); Guacamole with tomatoes (52F – Cold Holding); Cut lettuce (49F – Cold Holding). Items were in pans inside stainless pans. Manager removed items from cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-08-28: Observed breading cooler with Raw Fish at 52F, Raw chicken 56F, Milk wash at 56F. Cooler has an ambient temperature of 45F. Manager will place items on ice bath. Observed in reach in cooler at the end of cook line Cut tomatoes 56F, Cole slaw 54F, House made ranch burger sauce 58F. Cooler has an ambient temperature of 55F. Manager will place items on ice bath. **Admin Complaint** **Corrective Action Taken**