High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (51F – Cold Holding); milk (46F – Cold Holding) in standing reach in cooler with glass doors next to cook line, per employee items have been in and out of cooler for several hours and usually get used up within 4 hours, suggested items be placed in time control. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-05-15: Half and half 51F Milk 49F Whipped butter 53F All items in standing reach in cooler in middle of cooler, per employees doors have been consistently open for several hours and ambient air temperature reading 61F **Admin Complaint** – From follow-up inspection 2025-06-16: Whipped butter in reach in cooler at 55F, when inspector showed up ambient air temperature of cooler was 51F, per manager butter has been in cooler since the night before. Inspected advised manager to discarded butter. **Admin Complaint**