High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (44F – Cold Holding); raw chicken (46F – Cold Holding) in front section of reach in cooler drawers under grill on cook line, per manager doors have been consistently open for less then 2 hours. ranch (56F – Cold Holding); sour cream (48F – Cold Holding) in small reach in coolers in service line, per manager doors have been consistently open for less then 2 hours and states all items are usually used up within several hours, manager placed items on time control. milk (45F – Cold Holding) in keg cooler at bar, per manager doors have been open for less then 1 hour. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-09-05: Raw shrimp 49F and raw chicken 53F in front part of reach in cooler drawer under fryer on cook line, per employees drawer has been consistently open for several hours and sometimes drawer does not close all the way, employee added ice to items. **Admin Complaint** **Corrective Action Taken**