High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed sliced tomatoes 47f, sliced cheese 47f, cut lettuce 51f, diced tomatoes 52f in upper make bar cooler. Also observed hot dogs 48f, sliced ham 51f, raw chicken breast 52f, raw diced chicken 49f, cut lettuce 52f, shredded cheese 51f in lower make bar cooler. Employee stated all items were brought from walk-in cooler and placed in make bar cooler approximately 3 hours and 15 minutes prior. Employees moved all items back to walk-in cooler for cooling during inspection. **Corrective Action Taken** **Warning**