High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per employee food put in fridge 2 hours prior. Chicken 54f, broccoli 55f, shredded cabbage 54f. Instructed employee to move food to another fridge. **Warning** – From follow-up inspection 2026-07-11: Chicken 45f, shredded cabbage 55f, red sauce 54f. Per operator added items during prep this morning, cooler not keeping temp. Operator will move items while waiting on repair. Added ice trays to top of prep table to keep working items cold. **Time Extended** – From follow-up inspection 2026-07-14: Chicken 41f, cabbage 45f, potatoes 46f, squash 45f, lo mein 71f, temps taken from walk in. Employee seen moving trays from make table to walk in upon arrival. When questioned stated nothing had been held in walk in. Spoke to owner, confirmed items had been in prep table less than 4 hours, now cooling in walk in. Will return tomorrow for final temp check. **Time Extended** **Corrective Action Taken**