High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items at temperatures of 44-46F in reach in cooler on cook line. Person in charge stated flip top was left open, added to each food item, and closed lid. Raw chicken, raw beef, raw shrimp, cooked shrimp, cooked noodles (44-46F – Cold Holding) **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-06-15: At callback observed multiple food items at temperatures of 49-52F stored in flip top coolers on cook line. Person in charge stated all food items are removed from walk-in cooler and placed in reach in cooler 2 hours prior but lids were left open for lunch. Ice was added to food items. Raw chicken, raw beef, raw shrimp, cooked shrimp, cooked noodles (49-52F – Cold Holding) **Admin Complaint** **Corrective Action Taken** – From follow-up inspection 2026-06-18: At callback observed multiple food items at temperatures of 44-52F. Person in charge stated food items were removed from walk-in cooler and placed in flip top coolers 2 hours prior. Only 1 bag of ice in flip top cooler for 4 pans of food items. More bags of ice were added and other food items were placed in walk-in cooler for cooling. Raw chicken, raw beef, cooked beef, raw shrimp, cooked shrimp, cooked noodles (44-52F – Cold Holding) **Admin Complaint** **Corrective Action Taken**