High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken, cooked beef (49-51F – Cold Holding); cut lettuce, cut tomatoes, cheese, pico sauté onions (47-51F – Cold Holding), all stored in 1st flip top reach in cooler on cook line and place there from main walk in cooler. Food with left out on cart prior to placing in unit for a bit as per manager. Ambient temperature of unit is 41F. Manager closed lid and putting ice on top. one pan spaghetti (51F – Cold Holding); one pan of raw chicken (46F – Cold Holding), both items stored in bottom drawer reach in cooler on cook line from overnight with no additional preparation completed today as per manager. Stop sale issued. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-09-30: 44-49F cooked rice in bottom of reach in cooler on cook line place there from main walk in cooler approximately 30 mins ago. Was left out for few minutes prior to placing in reach in cooler. Manager place back in walk in cooler **Admin Complaint** **Corrective Action Taken**