High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pico (52F – Cold Holding); Guacamole with Cut Tomatoes (53F – Cold Holding); American Cheese (49F – Cold Holding); Sour Cream (51F – Cold Holding); Cut Lettuce (54F – Cold Holding); Housemade Salsa (56F – Cold Holding); Cut Tomatoes (51F – Cold Holding) lift top reach in cooler to the right of the stove on cook line across from oven at 4:30 PM. Operator stated items had been in cooler for 30 minutes. Operator had employee move to reach-in freezer for rapid cooling. Observed Raw Beef (51F – Cold Holding) in reach-in cooler to the right of the handwash sink off the cook line. Operator stated items had been in cooler for less than 4 hours. Operator moved to freezer. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-09-20: – Observed Cut Lettuce (51F – Cold Holding); Housemade Green Salsa (60F – Cold Holding); Cut Tomatoes (53F – Cold Holding); Shredded Cheese (53F – Cold Holding); Guacamole with Cut Tomatoes (51F – Cold Holding); Pico (48F x Cold Holding); and Sour Cream (48F – Cold Holding) and Tamales (52F – Cold Holding) in reach-in cooler across from oven at 4:25 PM. Operator stated items had been in cooler for less than 4 hours. Employee moved items to freezer to rapidly cool. Observed Raw Beef (51F – Cold Holding); Raw Chicken (50F – Cold Holding); Cut Tomatoes (45F x Cold Holding); and Shredded Cheese (58F – Cold Holding) in reach-in cooler to the right of the handwash sink off the cook line. Operator stated items had been in cooler for less than 4 hours. Employee moved items to freezer to rapidly cool. Discussed using ice to keep products below 41F until coolers are repaired or using different coolers to store food. **Admin Complaint** **Corrective Action Taken**