High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bean Sprouts (50F – Cold Holding); Krab Meat (50F – Cold Holding); Raw Shell Eggs (50F – Ambient Air Temperature); Shrimp (53F – Cold Holding); Chicken (51F – Cold Holding); Beef (51F – Cold Holding); Cooked Noodles (52F – Cold Holding) in reach-in cooler on buffet line to the right of the hibachi grill in front of the glass door reach-in cooler. Operator placed iced to rapidly cool products down. **Corrective Action Taken** **Warning** – From follow-up inspection 2026-09-09: Observed Bean Sprouts (51F – Cold Holding); Krab Meat (50F – Cold Holding); Raw Shell Eggs (48F – Ambient Air Temperature); Shrimp (50F – Cold Holding); Chicken (50F – Cold Holding); Beef (50F – Cold Holding); Cooked Noodles (50F – Cold Holding) in reach-in cooler on buffet line to the right of the hibachi grill in front of the glass door reach-in cooler. Product had ice below but was not adequate in reaching bottom of pans. Discussed procedures with operator. Operator started to add more ice and water. **Admin Complaint** **Corrective Action Taken**