High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.items stored on prep table across from cook line oven: eggs (63F – Cold Holding); cheese (58F – Cold Holding). Manager stated items were placed on counter one hour prior to temperature being taken. Manager had employee place items in ice bath to reduce temperature to 41F. Items in walk-in cooler: pork (48F,49F – Cold Holding); mozzarella cheese (48F – Cold Holding); Swiss cheese (48F – Cold Holding); hamburger (49F – Cold Holding); chicken (47F,48F – Cold Holding); beef (48F – Cold Holding). Manager stated items were at proper temperature at 8 am. Manager placed ice on items and called repair technician. **Warning** – From follow-up inspection 2024-06-19: Items in walk-in cooler: shrimp 48F, bacon 48F, flan 47F, fish 47F, chicken 49F, fish 48F, steak 48F, hamburger 47F. Manager stated repair person out earlier in the day and unit working properly. Manager called repair person to return and check cooler. **Admin Complaint** – From follow-up inspection 2024-06-20: Walk-in cooler: chicken 45F, pork 46F, flan 46 F,fish 45F. Manager stated repair person was out in the morning and items were at proper temperature. Manager had employees placing bags of ice on items to reduce temperature to 41F.**Admin Complaint** **Admin Complaint**