High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Alfredo sauce (47F – Cold Holding) in lower make table at pizza station. Per operator item was removed from walk-in cooler and placed at station. Held out of temperature less than 3 hours. Operator placed in walk-in cooler for quick chill. Observed coleslaw (51F – Cold Holding); chicken breast (51F – Cold Holding); steak (51F – Cold Holding); slice American cheese (51F – Cold Holding); slice provolone (51F – Cold Holding); slice cheddar cheese (51F – Cold Holding) coleslaw (51F – Cold Holding); chicken breast (51F – Cold Holding); steak (51F – Cold Holding); salmon (51F – Cold Holding) per operator items removed from walk-in cooler and placed on station. Not portion or prepared today. Held out of temperature less than 4 hours. Employee placed items on ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-01-10: Observed coleslaw (49-50F – Cold Holding); chicken breast (42F – Cold Holding); steak (42F – Cold Holding); salmon (41F – Cold Holding) slice American cheese (43F – Cold Holding); slice provolone (43F – Cold Holding); slice cheddar cheese. **Admin Complaint** – From follow-up inspection 2025-01-16: