High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed scallops (49F – Cold Holding); raw chicken (57F – Cold Holding); raw chicken (50F – Cold Holding); shell egg (53F – Cold Holding)-ambient; shrimp (51F – Cold Holding) in flip top reach in cooler top reach in cooler in kitchen. Per manager, all items placed in cooler approximately 2.25 hours prior. All items moved to walk in cooler. Observed raw beef (56F – Cold Holding); raw beef (52F – Cold Holding); shrimp (49F – Cold Holding) in flip top reach in cooler top reach in cooler in kitchen. Per employee, one container of beef placed in reach in cooler at 11:00 and the other at 12:00. Shrimp placed in same cooler at 11:00. Temperatures taken by inspector at 4:15. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2023-09-22: At reach in cooler, two TCS products between 41F/43F. Operator taking meats from walk in cooler to prepare orders for customers. Walk in cooler ambient temperature at 46F with products ranging from 38F-50F. Operator states walk in cooler door consistently open and closed during lunch period. **Time Extended**