High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cut cabbage (45F – Cold Holding); milk (46F – Cold Holding); salt fish (44F – Cold Holding). Operator stated items not prepared/portioned today, removed from temperature control for approximately 1 hour, moved to freezer to return to 41F or below within a total of four hours. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-07-10: At walk-in cooler; cut cabbage (45F – Cold Holding); milk (47F – Cold Holding); salt fish (45F – Cold Holding); cooked macaroni with cheese (45F – Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Drive thru; cooked rice (108F – Hot Holding); cooked chicken (129F – Hot Holding). At hot holding cabinet; cooked rice (108F – Hot Holding); cooked brown stew chicken (125F – Hot Holding). Operator stated items cooked/reheated prior to being placed in hot holding cabinet and held for 2-3 hours. At Drive thru; cooked rice (108F – Hot Holding); cooked chicken (129F – Hot Holding). Operator stated items cooked/reheated prior to being placed in drive thru steam table and held 2-3 hours. Operator moved items to oven/cook top to be reheated to 165F and held at 135F or above. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-07-10: At hot holding cabinet; cooked rice (104F – Hot Holding). Operator stated rice cooked yesterday, cooked rice held in cabinet overnight. See Stop Sale. **Admin Complaint** **Corrected On-Site**