High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At chef expo line – Butter 56-60F- cold holding, garlic butter 55-60F- cold holding- food above ice bath and double panned- food not prepared or portioned today- food out of temperature for 2 hours. At reach in cooler at cookline- raw burger 54-56F- cold holding, sliced cheeses 54-56F – cold holding, raw shell eggs 47F- cold holding- food not prepared or portioned today- food out temperature for 2.5 hours- operator moved to walk in cooler to quick chill.**Corrective Action Taken** At reach in cooler by cookline – fried rice 55F-cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator removed and placed in reach in freezer to quick chill. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-07-30: At reach in cooler at cookline- raw burger 50-54F- cold holding, sliced cheeses 52-55F – cold holding, raw shell eggs 47F-50F- cold holding- food not prepared or portioned today- food out temperature for 2.5 hours- operator placed ice bags on food to quick chill. At reach in cooler by cookline – fried rice 54-56F- -cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator removed and placed in reach in freezer to quick chill. **Admin Complaint** **Corrective Action Taken**