High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f cooked shrimp, 45f blue cheese overnight, in prep reach cooler at 43f, employee discarded it **Corrective Action Taken** **Admin Complaint** – From follow-up inspection 2024-05-16: No cooked shrimp ring now, 47f mozzarella ball, 47-48f mozzarella cheese, in prep unit, overnight, my probe thermometer reads 44f in prep cooler, discarded by mgr, stop sale, **Admin Complaint**