High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46F cold hold double panned for less than 4 hours. Operator placed beef in bottom of make table to cool, tomatoes cut 45F cold hold, double panned operator placed tomatoes in bottom of make table to cool. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-08-26: Observed beef temping at 50F. Employee stated it was placed in the reach in cooler at 11:30 am, temperature was taken at 2:04pm, employee placed beef into the walk in cooler, **Time Extended** **Corrective Action Taken**