High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (52F – Cold Holding); raw chicken (52F – Cold Holding); raw shrimp (48F – Cold Holding) on reach in cooler at cook line, as per employee less than 2 hours, employee add ice to rapid chill, also observed cooked rice (48F – Cold Holding) raw steak (47F – Cold Holding); raw chicken (45F – Cold Holding) as per employee over 24 hours, employee segregated food to be discarded. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-08-28: Observed raw steak (45F – Cold Holding); raw chicken (45F – Cold Holding); cooked rice (44F – Cold Holding) on racks at walk in cooler, as per operator less than 3 hours, opera add ice bags to rapid chill. Also observed shredded cheese (49F – Cold Holding) and cooked yuca (51F – Cold Holding) on reach in cooler at cook line, as per operator less than 3 hours. Operator moved all food containers from unit. **Admin Complaint** **Corrective Action Taken**