High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cheese (52F – Cold Holding); house made guacamole (55F – Cold Holding); chicken (48F – Cold Holding); chili rellenos (47F – Cold Holding) in kitchen reach in cooler. Per employee, all products placed in unit 1.5-2.5 hours prior. All products moved to another reach in cooler in kitchen. In reach in cooler in kitchen, observed fish (48F – Cold Holding); pork (49F – Cold Holding); steak (49F – Cold Holding); chicken rolls (52F – Cold Holding); cheese (66F – Cold Holding); ceviche (52F – Cold Holding); cheese (48F – Cold Holding); tamales (47F – Cold Holding); shrimp (50F – Cold Holding); shell egg ambient (59F – Cold Holding). All products have been in the cooler overnight per employee. Observed in walk in cooler; chicken (51F/49F – Cold Holding); beef (50F – Cold Holding); chorizo (52F – Cold Holding); cheese sauce (51F – Cold Holding); cut tomato (51F/52F – Cold Holding); black beans (52F – Cold Holding); shell egg ambient (53F – Cold Holding); sour cream (52F – Cold Holding); cut lettuce (54F – Cold Holding); milk (51F – Cold Holding); fresh garlic (52F – Cold Holding); butter (51F – Cold Holding); cheese (52F/51F – Cold Holding); cut cabbage (52F – Cold Holding); refried beans (50F/56F – Cold Holding); beef (50F – Cold Holding); pork (52F – Cold Holding); chicken (49F – Cold Holding); beef (50F – Cold Holding). All products, per operator have been in the walk in cooler overnight. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-08-13: All cold holding temperatures between 37F-42F besides chili rellenos cooling in walk in cooler at 47F for approximately 2 hours. No other time/temperature controlled for safety foods located in walk in cooler, ambient temperature 45F. Time extension for confirmation of proper operation of walk in cooler. **Time Extended**