High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed cooked beans (54F – Cold Holding); tomato sauce (49F – Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. Stop sale. 2) Observed raw chicken (59F – Cold Holding); raw steak (56F – Cold Holding) at cookline. Per operator, foods stored out of temperature for approximately 1 hour. Operator put ice around foods to quick chill. Corrective Action Taken. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-05-01: Observed tomato sauce 45F cold holding, cooked beans 46F cold holding. Per operator, temperatures were 38F at 7:30am. Operator put foods in shallow containers. **Admin Complaint** **Corrective Action Taken**