High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at end of cookline- cream cheese 65F- cold holding, flying fish eggs 65F- cold holding, orange fish eggs 65F- cold holding, pink fish eggs- 65F- cold holding – food not prepared or portioned today- food out of temperature overnight- see stop sale. At tall reach in cooler by cookline- stuffed clams 45-49F – cold holding, coconut cream pie 45F- cold holding, lemon cream 45-47F- cold holding- food not prepared or portioned today- food out of temp for 2 hours- operator moved to walk in to quick chill. At front counter/ bar area- Butter 64-65F- cold holding- food not prepared or portioned today- food left out on table at room temperature- food out of temperature for 3 hours – operator placed under time as a public health control for remaining time. **Corrective Action Taken** **Repeat Violation** **Warning** – From follow-up inspection 2024-05-29: At tall reach in cooler by cookline- burratta 55F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator moved to walk in cooler to quick chill. **Admin Complaint** **Corrective Action Taken**