High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items on cook line and expo line Butter 53F cold Holding, salsa 49F cold Holding raw fish 46F cold Holding , cheese 51F cold Holding raw chicken 46F cold Holding , tuna salad 47F cold Holding Per operator all products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator iced down products **Corrective Action Taken** **Warning** – From follow-up inspection 2023-08-08: Sour cream 42, butter 45 at expo line on ice. As per manager less than 2 hours. Not prepared or portioned today as per manager. Pico 51 on top 40 in the bottom ( over stocked ) at expo line.coleslaw 51 top section 39 at the bottom on ice at expo line as per manager both prepared this morning 11 am. Coleslaw in walk in cooler cooled properly based on temperatures taken today. As per manager both less than 1 hour in this cooler **Admin Complaint**