High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two reach-in coolers at cook line; raw steak (46F – Cold Holding); raw chicken (50F – Cold Holding); raw shrimp (41F – Cold Holding); shredded cheese (42F – Cold Holding); cheese (52F – Cold Holding); sliced tomatoes (54F – Cold Holding); cooked onion (48F – Cold Holding); cooked peppers (49F – Cold Holding); ; chopped tomatoes (51F – Cold Holding); cooked rice (49F – Cold Holding); sliced cheese (51F – Cold Holding); raw fish (50F – Cold Holding). Per operator all items stored in reach-in coolers for 3 hours. Operator moved all items to freezer. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-10-07: reach-in coolers at cook line; raw shrimp (47F – Cold Holding); sliced cheese (51F – Cold Holding); cooked onion (48F – Cold Holding); cooked mushrooms (47F – Cold Holding); ; chopped tomatoes (49F – Cold Holding); cooked rice (48F – Cold holding). Per operator all items stored in cooler for 30 minutes. Operator moved all items to walk-in cooler. **Admin Complaint**