High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (47F – Cold Holding); cut cabbage (50F – Cold Holding); egg salad (47F – Cold Holding); cut tomato (53F – Cold Holding); garlic (54F – Cold Holding) in stand up reach in cooler in kitchen. Per manager, all products placed in unit 3.25 hours prior from walk in cooler. All products removed and placed in the walk in. **Warning** – From follow-up inspection 2024-10-03: At time of inspection, no time/temperature controlled for safety foods stored in one door reach in cooler in kitchen. Cooler was used for service for approximately three hours with all products stored in walk in cooler before and after service. Temperatures of products stored in reach in cooler during service; egg salad 44F, cut cabbage 49F, gravy 45F, salmon 44F and cut tomato 48F. All moved to walk in freezer to quickly chill. **Admin Complaint** **Corrective Action Taken** – From follow-up inspection 2024-10-04: In flip top reach in cooler top reach in cooler, garlic 70F, butter 58F, cilantro butter 64F and shrimp 46F. All products placed in unit approximately 2 hours prior and moved to another unit to quickly chill. Other temperatures in same unit; crab 42F, salmon 39F and mahi 39F. **Admin Complaint**