High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet line: oat milk (51F – Cold Holding) As per operator, stored since 2.5 hours; cut cantaloupe (52F – Cold Holding) stored since 2 hours; butter with milk (52F – Cold Holding) stored since 2.5 hours; boiled eggs (53F – Cold Holding) stored since 2.5 hours; shredded cheese (57F – Cold Holding) stored since 2.5 hours; half and half (47F – Cold Holding) stored since 1.5 hours Not prepped or portioned today. Operator discarded. **Corrected On-Site** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-01-17: At buffet line: half and half (46F – Cold Holding) As per operator, stored since 30 mins; cut cantaloupe (47F – Cold Holding) stored since 2.5 hours; butter with milk (45F – Cold Holding) stored since 2.5 hours; Not prepped or portioned today. Operator removed to quick chill. **Admin Complaint** **Corrective Action Taken**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet line: chicken sausage (101F – Hot Holding) As per operator, stored since 30 mins. Operator discarded. **Corrected On-Site** **Warning** – From follow-up inspection 2025-01-17: At buffet line: turkey sausage (115F – Hot Holding) As per operator, stored since 1 hour. Operator placed to reheat. **Admin Complaint** **Corrective Action Taken**