High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….raw beef 58, slice chicken 56, cut cabbage 55 F , tofu 49F , cut lettuce 53F in cold well table at kitchen. Bean sprouts 81at prep area by the cold well table at kitchen, Per operator food being held less than four hours. Employee time marked on food….shrimp 44, cooked pork 45 , tofu 44 in walk in cooler , some food is 43 also at walk in cooler . Operator closed door properly. **Corrective Action Taken** **Warning** – From follow-up inspection 2023-12-14: Blood 45°F , beef broth 45°F , yogurt 45°F , sauce 45°F in walk in cooler . Food being held more than 4 hours. Stop sale issue . Operator discarded food. **Admin Complaint**