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. Front counter steam well:; cooked brown rice (119F – Hot Holding); cooked seasoned rice (129F – Hot Holding); cooked lentils (128F – Hot Holding); cooked beef steak (115F – Hot Holding) for thirty minutes per operator. Also Steam table in middle of kitchen: ; cooked chicken middle (115F – Hot Holding); cooked chicken front (97F – Hot Holding); cooked chickpea falafel (101F – Hot Holding); for 30 minutes per operator. Operator stirred some items to return temperature to 135F or above or returned to oven/grill for reheating. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-08-08: Front counter steam well:; cooked brown rice (135F – Hot Holding); cooked seasoned rice (139F – Hot Holding); cooked lentils (136F – Hot Holding); cooked beef steak (140F – Hot Holding) Steam table in middle of kitchen: ; cooked chicken middle (112F – Hot Holding); cooked chicken front (115F – Hot Holding); cooked chickpea falafel (108F – Hot Holding) per operator for 45 minutes per operator. **Admin Complaint**