High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside refrigerated make-table: sliced tomatoes (49F – Cold Holding); sliced tomatoes (51F – Cold Holding); shredded lettuce (47F – Cold Holding). Employee stated all items were removed from the reach-in cooler behind the counter and immediately placed into the refrigerated make-table at 8am. Employee stated all items were held inside the reach-in cooler overnight. Ambient air temperature inside reach-in cooler is 49F. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated make-table: sliced tomatoes (49F – Cold Holding); sliced tomatoes (51F – Cold Holding); shredded lettuce (47F – Cold Holding). Employee stated all items were removed from the reach-in cooler behind the counter and immediately placed into the refrigerated make-table at 8am. Employee stated all items were held inside the reach-in cooler overnight. Ambient air temperature inside reach-in cooler is 49F. Stop sales issued. chicken (49F – Cold Holding); roast beef (50F – Cold Holding); egg (44F – Cold Holding). Employee stated these items were removed from the walk-in cooler and immediately placed into the refrigerated make-table approximately two hours prior. Ambient air temperature inside refrigerated make-table is 57F. Owner arrived and called a technician during this inspection. Inspector reviewed holding foods using Time as a Public Health Control with owner until refrigeration is working properly. **Warning**