High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by fryers: wings (64F – Cold Holding); fish (54F – Cold Holding); chicken (55F – Cold Holding); conch fritter mix (51F – Cold Holding); coleslaw (52F – Cold Holding); egg wash (62F – Cold Holding) inspector viewed temperatures logs all temps were between 38-40F 3 hours previous to inspection. Ice bags were added to items. Retemps: egg wash 42, chicken 40, conch 39, fish 49. On counter on cooks line: pico (39-51F – Cold Holding) top portion warmer than bottom. Retemped 39,47. Low boy under grill/flat top: beef (45F – Cold Holding); chicken (47F – Cold Holding) bluecheese (47F – Cold Holding); rice (50F – Cold Holding); mozzarella cheese (48F – Cold Holding); sliced cheese (52F – Cold Holding) drawers constantly opened during lunch rush, cooks line is very hot during operation. Ice added to cooler drawers. Rice 50, mozzarella 46, blue cheese 48, beef 43. Dessert reach in cooler: bread pudding (74F – Cold Holding); pizza sauce (46F – Cold Holding); tomatoes mix (44,45F – Cold Holding) items were checked less than 4 hours ago all items logged below 41F. *bread pudding sits out during lunch rush, item was back in cooler and moved to freezer. Other items ice was added too. Bread pudding 69, pizza sauce 43, tomatoes 45. front line: ranch (47F – Cold Holding); blue cheese (49F – Cold Holding) items sitting on top of ice, operator filled with water and ice to surround container. Blue cheese was discarded. Ranch 42, blue cheese 41. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2023-08-22: By fryers: fish 38, coleslaw 47cooling 1 hour, egg wash 39. Low boy: chicken 40, beef 39, rice 41. Counter: pico 37, tomato 41. Desert cooler: pizza sauce 42, salsa 50, tuna 47. Counter: ranch 44, blue cheese 54 cooling 1 hour. **Admin Complaint**