High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: grits (102F – Hot Holding) as per operator stored over 4 hours See stop sale. On stove: roasted peppers (93F – Hot Holding) per operator stored 10 mins At steam table on prep counter: Alfredo sauce (120F – Hot Holding); tomato sauce (120F – Hot Holding); lemon butter (114F – Hot Holding); rice (110F – Hot Holding); black beans (110F – Hot Holding) as per operator, all items stored 1 hour prior; Mini steam table: cooked chicken (122F – Hot Holding) as per operator, stored 1 hour. Operator placed all items to reheat to 165+F. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-12-20: At steam table on prep counter: cooked sausage (129F – Hot Holding) Cooked and stored 40 mins. Operator placed to reheat to 165+F. **Admin Complaint**