High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items inside reach in deli cooler across from stove burner on cook line: butter (46F – Cold Holding); shredded mozzarella cheese (47F – Cold Holding); cooked penne (46F – Cold Holding); cooked noodles (47F – Cold Holding) Items were moved into the walk in cooler to bring down the temperatures. The inspector re-checked the temperatures at 12:20pm, and the temperatures had not came down. The inspector discussed with the manager and chef that all time/temperature control for safety food items must be removed from the reach in deli cooler and food items should not be stored in the cooler unless it can maintain them at 41 degrees or below. **Warning**