High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef (49F – Cold Holding); raw pork (54F – Cold Holding); noodles (56F – Cold Holding), all items stored in flip top reach in cooler and place there from main upright reach in cooler appropriate 1 hr ago as per employee. Ambient temperature at 45F and unit door not closing properly with gap in between. Manager closed lid and secured door and place bag of ice on foods. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-09-30: Still the same Cooked chicken, raw pork, raw beef (44-47F) stored in flip top make table reach in cooler. Operator stated place there from main upright reach in cooler this morning and place in unit. Ambient temperature reading at 40F. Unit door not closing properly and lid left open. Manager closed lid and door of unit **Admin Complaint** **Corrective Action Taken** – From follow-up inspection 2026-10-01: Raw beef 46F stored in flip top cooler not stored in ice bath.manager added ice. Cooked chicken 36F shrimp 38F stored in flip top cooler on ice. All items held on ice are 41F or below. **Admin Complaint**