High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler and reach-in coolers on cooks line and wait station area at 2:25pm. Observed operator discard items. Stop sale not warranted. a. cooked rice (57F – Cold Holding) b. sliced cheese (52F – Cold Holding); c. sliced turkey (49F – Cold Holding) d. boiled eggs (55F – Cold Holding) e. sliced tomatoes (60F – Cold Holding); f. cut lettuce (68F – Cold Holding); g. shredded cheese (63F – Cold Holding) h. cut cabbage (56F – Cold Holding) Operator discarded all items. Discussed utilizing Time As A Public Health Control as an option. **Corrected On-Site** **Repeat Violation** **Warning** – From follow-up inspection 2025-04-03: Sliced tomatoes 70F Diced tomatoes 56F Shredded mozzarella cheese 67F Pico 52F Cut lettuce 67F Shredded Cheddar Cheese 67F on cook line, food put on cook line 45 minutes ago, cook refilled ice bath, all product was sitting on top of ice Coleslaw 62F on server line, food was put in 45 minutes ago, all food pulled from walk in cooler and was at 41F or under, provided operator with form 5022-090 **Admin Complaint** **Corrective Action Taken**