High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in coolers on cook line, raw shrimp at 50f, chicken breast at 52f, ribs at 53f, salmon at 47f, all for 1 hour. Made in house ranch at 50f and sliced grape tomatoes at 52f for 2 hours. Manager applied ice bags to items to rapidly cool. Violation marked on inspections on 4/16/24 and 12/1/23. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-07-12: Upon callback, sliced grape tomatoes at 40f, made in house ranch 39f, salmon at 38f. All other items moved to hold in walk-in cooler: shrimp 39f, chicken breast 38f. Ribs unavailable upon callback. **Admin Complaint**