High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, turkey (47F – Cold Holding); cheese (54F – Cold Holding); cut tomatoes (49F – Cold Holding); cooked egg (48F – Cold Holding) per employee in reach in cooler since 11am. Ambient air of reach in cooler 47F. In sliding top reach in cooler at bar counter, ranch (46F – Cold Holding); milk (47F – Cold Holding). Standing water at base of cooler, operator states will have employee clean to adjust temperature. In interior walk in cooler; coleslaw (47F – Cold Holding); cut tomatoes (46F – Cold Holding); Mac and cheese (48F – Cold Holding); cooked potatoes (46F – Cold Holding); corn (47F – Cold Holding); potato salad (46F – Cold Holding); oysters (46F – Cold Holding); raw bacon (49F – Cold Holding); cooked egg (48F – Cold Holding). During inspection walk in cooler ambient air holding at lowest 44F. **Warning** – From follow-up inspection 2026-08-06: At time of follow up inspection, inside walk in cooler okra 41F, Lima beans 41F, green beans 40F, collard greens 40F, Mac and cheese 42F, coleslaw 42F, boiled egg 41F, fish on ice 36F. Ranch and milk no longer stored in bar counter reach in cooler and in walk in cooler at 41F each. In cook line reach in cooler, time/temperature control food for safety out of temperature; sausage 64F, cheese 67 F, Turkey 66F and ambient air of reach in cooler at 69F. Per operator sausage placed in cooler 30 minutes prior, turkey and cheese place in cooler around an hour during rush. Operator removed all items to walk in cooler. Walk in cooler at ambient air 41F. Discussed with employee utilizing ice bath inside of reach in cooler for products needed frequently for dinner rush to lower frequency of opening of walk in cooler door. **Admin Complaint** – From follow-up inspection 2026-08-10: In walk in cooler; turkey, cooked eggs, lima beans, gravy and potato salad 41-42F. In the standup reach in cooler cut tomatoes 37F, cheese 41F, Turkey 42F all stored in bus tub on ice. Oysters in reach in cooler at 47F cold holding. Operator removed and was unaware employee placed them in reach in cooler prior to inspection. Relocated oysters to the walk in cooler. **Admin Complaint** **Corrective Action Taken**