High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line grill: pico (53F – Cold Holding); lettuce (56F – Cold Holding); cheese (51F – Cold Holding). Manager stated items were placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler across from cook line fryer: chicken (52F – Cold Holding); shrimp (53F – Cold Holding); sour cream (51F – Cold Holding). Manager stated items were placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Warning** – From follow-up inspection 2024-08-27: Reach-in cooler next to back door: shrimp 46F, sour cream 47 F. Owner stated items placed in cooler 3 hours prior to temperature being taken. Owner placed items on ice to reduce temperature to 41F. **Admin Complaint**