High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near oven: cut tomatoes (47F – Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored overstacked. See stop sale. On counter top: pesto with fresh garlic and oil (49F – Cold Holding) As per operator, stored since 3.5 hours after taken from walk in cooler. Not prepped or portioned today. Operator moved to quick chill. In table top make table: shredded mozzarella (47F – Cold Holding); feta chesse (45F – Cold Holding); sliced turkey (46F – Cold Holding) As per operator, stored since 3.5 hours in unit from walk in cooler. Not prepped or portioned today. Stored double panned. Operator moved to quick chill. At walk in cooler: overnight oats with almond milk (48F – Cold Holding); sliced cheese (47F – Cold Holding); cooked rice (50F – Cold Holding); cut tomatoes (47F – Cold Holding); cooked potatoes (46F – Cold Holding); raw salmon (45F – Cold Holding) As per operator, Items stored out of temperature because cooler door was left open for deliveries for approximately 2 hours. Not prepped or portioned today. Operator placed items in ice to quick chill. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-11-01: On counter top: pesto with fresh garlic and oil (69F – Cold Holding) As per operator, stored since 1.5 hours on prep counter. Not prepped or portioned today. Operator moved to quick chill. **Admin Complaint** **Corrective Action Taken**