High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roast beef (58F – Cold Holding); ham (59F – Cold Holding); tuna salad (59F – Cold Holding); chicken (58F – Cold Holding); turkey (63F – Cold Holding); cheese (53F/54F/51F – Cold Holding); steak (59F – Cold Holding); bologna (53F – Cold Holding) in right reach in cooler on make line. Per employee, all products placed in unit at 8:10am. Temperatures taken by inspector at 11:35pm. Employee found unit not plugged in all the way. Observed cut lettuce (45F/48F – Cold Holding); cut tomato (44F/49F – Cold Holding) in left reach in cooler on make line. Per employee, lettuce and tomatoes placed in unit at 8:30am. Inspector took temperatures at 11:45pm. All above products placed in walk in freezer to quickly chill and temperatures off all products between 34F-41F approximately 20 minutes later. Establishment will hold products on ice in reach in cooler to maintain temperature. Employee states manager called for repair service during inspection.**Warning** **Corrective Action Taken** **Warning** – From follow-up inspection 2025-03-05: All cold holding temperatures on right reach in cooler between 37F-42F. In left reach in cooler, cut lettuce 44F/45F and cut tomato at 52F. Employee states repairs to coolers are still in progress with expecting repairs to be completed tomorrow. Stop sale issued for cut lettuce and tomato as product, per employee, has been in the same unit for approximately 6.5 hours. **Admin Complaint**