High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed high temperatures at salad reach in cooler and make table reach in cooler on cook's line. Raw fish (59F – Cold Holding); Sliced deli ham (48F – Cold Holding); Cut leafy greens (51F – Cold Holding); Cut tomatoes (56F – Cold Holding); Coleslaw (54F – Cold Holding); Shredded cheese (53F – Cold Holding) Operator stated items put in units for lunch rush less than 3 hours prior to inspection. Operator iced all items above. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-02-13: Operator pulled items from walk-in and iced table until service can come for repairs. Ambient temperature 50F. **Time Extended** – From follow-up inspection 2025-03-04: Per Operator, reach in cooler was low on Freon and was serviced. Ambient temperature is 46F. Items held in table restocked an hour ago per Operator. Raw ground beef 46F, Cut leafy greens 50F, shredded cheese 48F. Operator is swapping out product with items in walk in cooler and is icing items down for dinner. **Admin Complaint**