High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded potatoes (45F – Cold Holding) moved from walk in cooler 2 hours prior. butter (60F – Cold Holding) sitting out of temperature for 15 minutes. sliced cheese (56F – Cold Holding) sitting above fill line in reach in cooler. shell eggs (64F – Cold Holding) moved to walk in cooler. Butter (72F – Cold Holding) sitting on bar. See stop sale. **Warning** – From follow-up inspection 2024-12-10: Shredded potatoes 45F cold holding, operator moved to freezer for rapid chill, cheese 48F Cooling, shell eggs 42F cold holding, butter 53F sitting on ice on counter. Operator relocated to reach in cooler. Discussed the need to keep all time/temperature control for safety foods at 41F or below, or use time as a public health control **Admin Complaint** – From follow-up inspection 2025-02-13: Shredded potatoes 42F, butter 45F in reach in cooler. Operator relocated to another cooler. **Time Extended**