High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line reach in coolers and make bars – grill – Beef 44/47, tomatoes 47, sausage 48, shredded cheese 49, pork 49/46, beef 47F // Line low boys and cold drawers- corn dogs 47, beef patties 48, beef 45, fish 47, wings 44F Salad station – shredded cheese 56F , cold drawer- cheese 64F Per staff above TCS foods out of temperature less than 4 hrs. (Last checks 2:00 pm and 3:00 pm ) Advised operator to use Ice and relocation to facilitate rapid cooling. Food iced during the inspection **Corrective Action Taken** **Warning** – From follow-up inspection 2025-04-03: Upon callback Line make bars and salad station- Shredded cheese 42/43, salad mix 40, pork 42/43, tomatoes 41/41F ( cold drawers empty ) all items iced // line Low boys – steak 47, beef 45, chicken 47/48, corn dogs 63F ( per staff less than 4 hrs. ) Staff Iced low boy food during the callback to facilitate rapid cooling. Per staff no TCS food left overnight in cook-line make bars or low boys. **Time Extended**