High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Avantco cooler on cook line: clams casino (48F – Cold Holding); cooked potatoes (46F – Cold Holding); cooked shrimp (52F – Cold Holding); lobster station flip top cooler: cooked shrimp (45F – Cold Holding); sauté cooler: butter (52F – Cold Holding); Fish (49F – Cold Holding); shrimp (48F – Cold Holding); raw chicken (46F – Cold Holding); cooked grill low boy cooler: lobster (44F – Cold Holding); pantry cooler: sliced tomatoes (48F – Cold Holding); dessert station cooler: cooked lobster (49F – Cold Holding); calamari (50F – Cold Holding); walk in cooler: corn salsa (45F – Cold Holding); steak skewers (44F – Cold Holding); butter (44F – Cold Holding) Per operator, products not prepared or portioned today. Per operator, products out of temperature for approximately 30-60 minutes. Operator iced down all products. **Corrective Action Taken** **Warning** – From follow-up inspection 2026-10-16: Walk in cooler: raw chicken 46F cold holding , raw calamari 44F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. **Admin Complaint**