High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the cook line observed raw bacon (49F – Cold Holding); raw chicken (48F – Cold Holding); cut lettuce (47F – Cold Holding); cheese (49 F – Cold Holding); raw shrimp (48F – Cold Holding). In the refrigerated drawers under the grill observed raw steak (53F – Cold Holding); raw salmon (50F – Cold Holding); raw steak (47F – Cold Holding), as per chef for less than 4 hour. Employee transferred food to another cooler to rapidly cool down. In the reach in cooler located behind the steam table observed cut tomatoes (50 F – Cold Holding); cut lettuce (51F – Cold Holding); shrimp (51F – Cold Holding), as per chef for more than 4 hours. Employee discarding food. **Corrective Action Taken** **Warning** – From follow-up inspection 2023-09-01: During the callback observed In the reach in cooler located in the cook line cut lettuce (50F – Cold Holding); ham (47F – Cold Holding); raw shrimp (53F – Cold Holding); cut tomatoes (52F – Cold Holding); macaroni salad (47F – Cold Holding); boiled yuca (47F – Cold Holding). Manager and chef stated that food was stored in this unit for less than 4 hours, employee transferring all Time/temperature control food to the walk in cooler for a rapid cool. **Admin Complaint** **Corrective Action Taken**