High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (58F – Cold Holding); cut tomatoes (56F – Cold Holding); cooked noodles (52F – Cold Holding); par cooked beef (55F – Cold Holding); medium cooked eggs (56F – Cold Holding) on cook line closest to dining area about three hours per operator. – From follow-up inspection 2024-12-13: Observed cut tomato 50F cold holding, soft cooked egg 47F cold holding, cabbage slaw 46F cold holding, half and half 57F cold holding on cook line flip top unit closest to door to kitchen.. Operator discarded product. **Admin Complaint**