High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip-top cooler: sliced tomatoes (54F – Cold Holding); shredded cheese (60F – Cold Holding); cooked mushrooms (57F – Cold Holding); cooked onions (54F – Cold Holding); beef (49F – Cold Holding); rice (50F – Cold Holding); small flip-top cooler: diced tomatoes (57F – Cold Holding); cut lettuce (54F – Cold Holding) in cooler for less than four hours per person in charge. Kitchen temperature high due to nonfunctional grill hoods during the morning. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-04-07: Cut tomatoes 54F, cut lettuce 54F, cut cabbage 56F, diced tomatoes 57F, Mushrooms 50F less than four hours per person in charge. Person in charge started placing ice on product. Flip-top coolers have been opened for busy rush. **Admin Complaint**