High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler – raw steaks 58F- cold holding , crab 46F- cold holding, coleslaw 47F- cold holding, Mahi 38-47F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed ice bags on food to quick chill. At reach in cooler drawers by cookline area – sliced ham 47-48F-cold holding, cooked potato balls 47-48F- cold holding, cooked chicken 48F-cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed ice bags on food to quick chill. **Corrective Action Taken** **Warning** – From follow-up inspection 2026-06-24: At reach in cooler drawers by cookline area -cooked chicken 50F-56F-cold holding- food not prepared or portioned today- food out of temperature for 2 hour- operator placed ice bags on food to quick chill. **Warning** **Admin Complaint** **Corrective Action Taken**