High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cooked chicken (48F – Cold Holding); cooked pork (48F – Cold Holding); raw fish (50 F – Cooling); cut lettuce (66F – Cooling), as per chef for less than 4 hours. Employee adding ice in the products to rapidly cool down, In the storage area next to the kitchen in a reach in cooler observed raw pork (48F – Cold Holding); raw beef (48F – Cold Holding); roasted pork (47F – Cold Holding); beef empanadas (50F – Cold Holding), chef stated they were cleaning the cooler in the morning and it was opened for some time, employee closed the cooler door and also added ice in the food containers for a rapid cool. **Warning** – From follow-up inspection 2023-09-19: During the callback inspection observed Walk in cooler, turkey (50 F – Cold Holding); cheese (48F – Cold Holding); Roasted beef (50F – Cold Holding), restaurant manager stated that they had checked the temperature in the morning and it was below 43F, he also stated that he was calling the technician and adding ice underneath the food products to rapidly cool down. **Admin Complaint** – From follow-up inspection 2023-10-17: During the callback inspection observed Walk in cooler, turkey (50 F – Cold Holding); cheese (46F – Cold Holding); Raw fish (50F – Cold Holding), raw pork chunk (47F – Cold Holding) restaurant manager stated that they had checked the temperature in the morning and it was below 43F, she also stated that he was calling the technician and adding ice underneath the food products to rapidly cool down. **Admin Complaint**