High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, corn (50F – Cold Holding); raw beef (51F – Cold Holding); raw chicken (50F – Cold Holding); raw shelled egg (58F – Cold Holding); raw shrimp (51F – Cold Holding). Operator stated lids have been open for 2 hours during lunch time. Ambient air thermometer reading 41F, actual ambient air 53F. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-05-12: At callback, raw shrimp at 47F. Operator put ice on both items. All other Time/Temperature control for safety foods at or below 41F. **Admin Complaint**