High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red onions (116F – Hot Holding); mixed vegetables (121F – Hot Holding); sour kratz (121F – Hot Holding) in prep area. The operator placed all items on stove top to reheat. **Corrective Action Taken** **Repeat Violation** **Warning** – From follow-up inspection 2024-10-02: Observed grilled onions 92F and mixed vegetables 88F beside cook line. The operator placed grilled onions and mixed vegetables back on stove top to reheat. **Admin Complaint**