High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach in cooler at beginning of cook line, cooked beef (44F – Cold Holding); raw fish (47F – Cold Holding); mussels (50F – Cold Holding). Cooked beef stored in top of cooler over night. See stop sale. Raw fish and mussels put in top of cooler approximately 3 hours prior. Items stocked over fill line, Operator added item to product. Also, in bottom of reach in cooler at beginning of cook line, rice (47F – Cold Holding); cooked chicken (44F – Cold Holding); cooked beef (46F – Cold Holding). Operator stated products had been out while stocked and then put into cooler. Operator added ice to products. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-11-02: At callback, in bottom of reach in cooler at beginning of cook line, cooked pork 44F, Rice 46F. Operator stated prep person was here working approximately 1 hour ago and had cooler doors open. **Admin Complaint**