High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At drawers under cook tops; cheese (46F – Cold Holding); cooked chicken (47F – Cold Holding); commercially reduced oxygen packaged raw mahi (45F – Cold Holding (see stop sale). Operator stated items not prepared or portioned today, held in unit less than 4 hours, moved to walk-in cooler/ raw mahi discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-11-04: At drawers under cook tops; cheese (51F – Cold Holding); raw mahi (50F – Cold Holding). Operator stated items not prepared or portioned today, held in unit less than 1 hour. Observed drawer not being closed entirely for several minutes on more than 1 occurrence during callback inspection. Advised Operator to discontinue storage of temperature control for safety food in drawer until unit repaired and able to maintain product temperature at 41F or below. Operator moved items to reach in cooler. **Admin Complaint** **Corrective Action Taken**