High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed shredded cheddar 66f, cooked shrimp 55f, coleslaw cups 61f in kitchen area of establishment (less than 4 hours per manager). Also observed raw popcorn shrimp 44f, boiled shrimp 45f, coleslaw 48f, hush puppy batter 48f, coleslaw cups 44f in walk-in cooler (over 4 hours per manager). **Repeat Violation** **Warning** – From follow-up inspection 2026-04-15: Upon callback, observed cooked shrimp 46f, coleslaw cups 44f (both items less than 4 hours per employees) in kitchen area. Also observed raw popcorn shrimp 44f, boiled shrimp 45f, coleslaw 51f, coleslaw cups 44f in walk-in cooler (all items in walk-in cooler over 4 hours per manager, see stop sale). Also observed hush puppy batter 67f (ambient cooling approximately 1 hour per manager) in walk-in cooler. **Time Extended**