High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from fryers: chicken (47F – Cold Holding); beef (46F – Cold Holding). Manager stated items placed in cooler 2 hours prior to temperatures being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in reach-in cooler at end of cook line near kitchen entrance from dining room: chicken (47F – Cold Holding); beef (46F – Cold Holding); egg roll (47F – Cold Holding). Manager stated items stored in cooler overnight. Items stored in walk-in cooler: shrimp (47F – Cold Holding); slaw (45F – Cold Holding); chicken (47F – Cold Holding); pork (48F – Cold Holding); egg roll (48F – Cold Holding). Manager stated items were at proper temperature 2 hours prior to temperatures being taken. Manager had employees move some items to walk-in freezer and place bags of ice on the other items. Items stored on cook line counter: chicken (58F – Cold Holding); shrimp (53F – Cold Holding). Manager stated items placed on counter 30 minutes prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F. Manager stated items would be held on time going forward, inspector provided operator with time as a public health control paperwork. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2023-09-28: Walk-in cooler:bean sprouts 47F, beef 47F,cream cheese 47F. Manager stated items placed in walk-in cooler from walk-in freezer two hours prior to temperature being taken, these are the only Time/Temperature controlled for Safety stored in cooler. Manager moved items to walk-in freezer to reduce temperature to 41F.**Admin Complaint** **Admin Complaint**