High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cooked yucca (51F); oxtail (50F); shredded beef (49F); cooked beef (49F), per operator not portioned or prepared today. All food items held overnight in reach in drink cooler opposite the front line prep table. Monitored temperatures for 30 minutes, no changes, unknown time out of temperature. See Stop Sale. 2. In the flip top, reach in cooler in the kitchen, Shredded lettuce 57F, raw shell egg ambient 55F, raw beef 52F, raw chicken 53F, cut tomato 54F, cooked chicken 61F, cooked pork 59F, all foods moved from reach in cooler to flip top cooler at 7:30am. All foods placed in freezer to quick chill to 41. Verified temperatures at below 41. **Warning** – From follow-up inspection 2023-09-29: 1. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce 55°, cooked pork x2 (52°-55°), picadillo 55°, cooked beef 56°, cut tomato 57° , not prepared or portioned today, held in the reach in drink cooler opposite the front line prep table, per operator items stored in unit overnight . See stop sale. 2. Flip top cooler observed not in use during inspection. **Admin Complaint**