High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in grill line drawers beneath cook line grill: noodles (51F – Cold Holding); hamburger (49F – Cold Holding); chicken (48F – Cold Holding); shrimp (49F – Cold Holding); salmon (50F – Cold Holding); cheese (50F,49F – Cold Holding); tomatoes (51F – Cold Holding). Employee stated items placed in cooler one hour prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F and stated going forward ice bags would be used to maintain temperature. Item stored in salad prep reach-in cooler next to kitchen prep sink: cheese (45F – Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager placed cheese deeper in cooler to reduce temperature to 41F. **Corrective Action Taken** **Warning** – From follow-up inspection 2026-03-17: Grill line drawers: noodles 53F, crab 51F, cheese 45F,44F. Employee stated items placed in drawers thirty minutes prior to temperature being taken. Employee placed bags of ice on items to reduce temperature to 41F. **Admin Complaint**