High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70f cold holding has been out for 2 hours advised to rapid chill Risotto 53f cold holding , cooked asparagus 54f cold holding , heavy cream 56f cold holding , butter 56f cold holding , roasted peppers 57f cold holding , cooked onions 56f cold holding , Compound butter 67f cold holding , lobster sauce 56f cold holding , fritter mix 63f cold holding , steaks raw 62f cold holding , potatoes 63f cold holding , breaded chicken 61f cold holding , calamari raw 57f cold holding , **Warning** – From follow-up inspection 2025-12-01: Chicken raw 39F cold holding, roasted tomatoes 40F cold holding, heavy whipping cream 42F cold holding; raw beef 50F cold holding, chicken wings 49F cold holding, raw chicken 49F, cheese 38F cold holding Middle cooler holding temperature, cooler with drawers not cold needed to stay at 41f or below before placing and holding any food in unit **Admin Complaint**