High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (50F – Cold Holding); pork (47,49F – Cold Holding); bean sprouts (52F – Cold Holding); chicken (50F – Cold Holding) items in reach in cooler at end of cooks line, cooler thermometer reads 60F, all items were moved into cooler less than 4 hours ago, operator placed ice in all items and technician arrived during inspection to fix cooler. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-03-27: Shrimp 51, pork 52, bean spout 57. Technician had to bring part back to restaurant to fix today, cooler was just fixed per technician, operator stated he placed items on time, items have been in cooler for 2 hours. **Admin Complaint**