High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler, cooked chicken (49F – Cold Holding). Chef stated cooler doors were open couple hours prior while food delivery was put away. Chef put cooked chicken in freezer to bring temperature down quickly. Also, in flip top reach in cooler on cook line, raw beef (49F – Cold Holding); cut tomatoes (46F – Cold Holding); shredded mozzarella (46F – Cold Holding). Chef stated all food was put in cooler at open but lid to cooler has been open. Chef shut lid to help bring temperature down. **Corrective Action Taken** **Repeat Violation** **Warning** – From follow-up inspection 2025-09-29: At callback , in flip top reach in cooler on cook line; shredded mozzarella 50F, taziki sauce 49F, sour cream 47F. Also, in stand up reach in cooler; raw beef 48F, raw chicken 50F. Employee will keep doors shut on both reach in coolers as much as possible and put ice on food products. **Time Extended** – From follow-up inspection 2025-09-30: In stand up reach in cooler; raw chicken 45F. Operator stated door had been open and shut all morning and raw chicken is close to door. Also in flip top reach in cooler; shredded mozzarella 50F. **Admin Complaint**