High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: cooked beans 51F, pico de gallo 50F, blue cheese 54F, Flat top station: pico de gallo 52F, raw shrimp 51F, cole slaw 51F, Grill station: sliced tomatoes 51F, blue cheese 52F, hot dogs 50F, per employee all items in cold hold units over 4 hours. See stop sale. **Warning** – From follow-up inspection 2023-11-20: Fry station: boiled shrimp 48F, boiled eggs 45F, pico de gallo 42F, blue cheese 42F, corn 42F, Flat top reach in: corned beef 46F, shredded beef 46F, Swiss cheese 46F, pico de gallo 40F, mahi 40F, Grill: sliced tomatoes 40F, raw shrimp 41F, All items per manager less than 4 hours, items moved to walk-in or iced better at time of inspection. Manager states new coolers are on order, discussed keeping items iced or in walk-in until new coolers arrive. **Time Extended**