High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the front prep cook line, all items placed in cooler at beginning of the shift; cut tomatoes (46F – Cold Holding); coleslaw (47F – Cold Holding); cut lettuce (47F – Cold Holding). Operator added ice to the top of products and had employees try to keep the lids closed. cut lettuce second temp 30 minutes (46F – Cooling); coleslaw second temperature 30 minutes (44F – Cooling; cut tomatoes second temp 30 minutes (43F – Cold Holding) In the flip top reach in cooler on the main cook line, all items placed in cooler at time of open; pork belly (52F – Cold Holding); shrimp (54F – Cold Holding); crawfish (51F – Cold Holding). Operator added ice to all products and had employees keep the lid closed. At conclusion of inspection; pork belly second temperature 30 minutes (45F – Cooling); shrimp second temperature 30 minutes (51F – Cooling); crawfish second temperature 30 minutes (49F – Cooling). Discussed temperature issues and cold holding with operator In the standing door reach in cooler, cut green tomatoes (62F – Cold Holding); steak (63F – Cold Holding); pork belly (64F – Cold Holding) all items placed in the cooler 1 hour prior. Operator relocated the items to the reach in freezer at separate license same ownership. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-07-10: Establishment utilizing bags of ice inside flip top reach in coolers to assist keeping time/temperature control food for safety in temperature range. Inside the flip top reach in coolers; pork belly 40F, cooked onions 41F, cut tomatoes 42F, cut lettuce 41F, coleslaw 41F all cold holding. In the standup reach in cooler, cut green tomatoes 54F, shrimp 56F, Steak 55F, beef 56F. Per operator placed in reach in cooler 1 hour before. Operator relocated products to interior reach in cooler and states will not use standup reach in cooler until fixed/replaced. **Admin Complaint** **Corrective Action Taken**