High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass top reach in cooler of front line at ambient air temperature of 42F at time of inspection, unit has defrost mode per operator that was potentially running with lids left open. Product restocked around 4pm. At conclusion of inspection all product above 41F but had lowered in temperature a range of 3-6 degrees each. **Warning** – From follow-up inspection 2026-04-20: At time of follow up some time/temperature control food for safety items in reach in cooler recently placed out and in temperature range. Product in rubber containers inside reach in cooler chicken 48F/47F and steak 48F cold holding also tuna fish 48F cold holding above temperature range. Operator has ice packs under containers of reach in cooler and employee relocating to working side of cooler. **Admin Complaint**