High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours during time of inspection: Diced tomatoes 49F Blue cheese 47F Sliced tomatoes 47F Shredded pork 50F. Operator placed food items inside walk in cooler. Observed Raw chicken cold holding at 49F for more than 4 hours during time of inspection. See stop sale* **Corrective Action Taken** **Warning** – From follow-up inspection 2025-10-09: Observed: Cold Hold- Large Make bar- blue cheese crumbles 53F, chopped lettuce 49F,sliced yellow cheese 52F, sliced white cheese 50F, diced tomato 46F cole slaw 51Fm sliced tomato 49Fm diced cooked chicken 48F, sliced cooked onion 49F ( all held overnight ), cooked pulled pork 53F ( 2:00-6:00). Small make bar- blue cheese crumbles 46F, queso cheese 47F ( all held overnight). See stop sale. **Time Extended**