High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made tres leche cake (46-47F – Cold Holding) in display case at end of front line area. Operator stated the door was open when filling up case. Also, cut tomatoes, shredded cheese blend (46-47F – Cold Holding)in reach-in cooler across from kitchen entry door. Chef stated prep person was in and out of the cooler this morning. Chef removed both items and placed in walk-in-cooler to chill. Also, raw chicken, cooked pork (56F-60F – Cold Holding) in top of flip top reach-in cooler across from grill. Observed both foods stored higher than chill line of cooler. Operator had employee remove both items and place in walk-in-cooler to chill. Also, cooked chicken, cooked pork (46F-47F – Cold Holding) in rice drawers below grill. Chef stated drawer may not have been fully closed. Chef placed items on ice to chill. Retemped items placed in walk-in-cooler at end of inspection and have dropped 2-5F Degrees **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-09-05: At callback tres leche cakes in display case 48F. Operator believes he needs to change to a different plastic container because it may be too thick to stay cold. Display case temp is 41F. Operator removing cakes to walk-in-cooler to chill. Also, cooked chicken in top reach-in cooler drawer under grill 44-45F. Operator placed bag of ice on cooked chicken to chill. **Admin Complaint** **Corrective Action Taken**