High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. queso cheese sauce (52F – Cold Holding) sitting out on top of double oven on cook line, per employee cheese sauce has been sitting out for 30 minutes, cheese put in walk in cooler. cut tomatoes (47F – Cold Holding); red and green salsa (47F,47F – Cold Holding) all items in small table top reach in cooler in server section of kitchen by walk in cooler, per manager lid was left open for less then a couple of hours prior, lid closed. raw shrimp (46F – Cold Holding); raw chicken (46F – Cold Holding); raw beef (45F – Cold Holding) in reach in cooler drawers under grill on cook line, per manager drawers must have been consistently open for a few hours prior and sometimes drawers are not shut all the way when closed. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-11-19: Red salsa 45F, cut tomatoes 45F in small table top reach in cooler in server area next to walk in cooler, per manager lid left open for less than 1.5 hours, manger placed items in deeper pan and put ice underneath pans. **Admin Complaint** **Corrective Action Taken**