High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F – Cold Holding); cooked chicken (45F – Cold Holding); cooked potatoes (45F – Cold Holding); soup (45F – Cold Holding)in walk-in cooler ; food not prepared or portioned today; food out of temperature for approximately 2 hours; food move to different walk-in cooler; lamb (48F – Cold Holding); salmon (48F – Cold Holding); steak (48F – Cold Holding)in drawers at cook line; food not prepared or portend today; food out of temperature for approximately 2 hours; food moved to different cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-10-07: Burgers 40 F Sliced cheese 40 F Chicken 40 F In drawers at cook line Chicken 43 F in walk-in cooler #1 Cooked chicken 46 F Cold Holding Raw chicken 48 F Cold Holding Cooked potatoes 47 F Cold Holding all in produce walk-in cooler ; Food not prepared or portioned today; food out of temperature for approximately 2 hours ; food moved to walk-in freezer ; **Admin Complaint** **Corrective Action Taken**