High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (46F – Cold Holding); beet salad (46F – Cold Holding); boiled eggs (47F – Cold Holding); feta cheese (47F – Cold Holding); mozzarella cheese (48F – Cold Holding); tuna salad (46F – Cold Holding) at front counter, as per operator over 4 hours. Also observed pico de gallo (51F – Cold Holding); tuna salad (51F – Cold Holding); guacamole (53F – Cold Holding); corn salad (51F – Cold Holding); beets salad (51F – Cold Holding); raw salmon (48F); cooked shrimp (49F – Cold Holding) on standing unit, as per operator over 4 hours. Operator proceeded to discarded. **Warning** – From follow-up inspection 2026-07-17: Observed sliced ham (46F – Cold Holding); goat cheese (46F – Cold Holding) in standing unit , as per operator less than 4 hours. Operator moved food to walk in cooler. Also goat cheese(45F – Cold Holding); tuna salad (45F – Cold Holding); shredded cheese (45F – Cold Holding) at front counter, as per operator less than 3 hours. Operator add more ice for rapid cooling. **Admin Complaint** **Corrective Action Taken**