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. Observed hot holding box 1: sweet plantains (112F – Hot Holding/ 189F Reheated); white rice (114F – Hot Holding/175F Reheating); rice and peas (128F – Hot Holding/170F Reheated), cooked 2 hours before inspection, as per operator. Operator reheated food items to the appropriate temperature. Observed fried fish (127F – Hot Holding) in the hot holding box, operator discarded food items. **Corrected On-Site** – From follow-up inspection 2024-02-02: Observed hot holding box 2: white rice (112F – Hot Holding); rice and peas (107F – Hot Holding). Operator placed inside the oven to reheat.As per operator, place in the cabinet 1 hour before the inspection Observed sweet plantains (112F – Hot Holding) at the front counter. As per operator, placed inside the steam table 1 hour before the inspection. **Admin Complaint**