High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish (78F – Hot Holding); breaded chicken (102F – Hot Holding); chicken wings (96F – Hot Holding), all items stored on front cook line hot holding equipment and place there approximately 30mins ago as per manager. Observed unit power was turned off. Manager turned unit on and voluntarily discarded all items **Warning** – From follow-up inspection 2024-01-31: On front line in cook line hot holding equipment and place there approximately 20mins ago as per manager. Observed unit power was turned off again. Manager turned unit on but unit keeps tuning off and voluntarily discarded theses items below. 114F hot holding big chicken 109F hot holding wings 124F hot holding tenders 69F hot holding fish In fryer areas hot holding items were re-heated due to temperatures and manager reheating them during inspection after sitting for approximately 20 mins: 111F hot holding popcorn chicken (reheated 182F) 109F hot holding chicken tenders (reheated 188F) ** Admin Complaint** **Admin Complaint** – From follow-up inspection 2024-02-05: At call back still the same: At front line cook line and fryer hot holding equipment and place there approximately 10 to 20mins ago as per manager. Observed unit power was turned off again. Manager turned unit on but unit keeps tuning off. 93F hot holding big chicken 73Fhot holding wings 130F hot holdings fries 127F hot holding pop corn chicken **Admin Complaint**