High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low reach in: Raw chicken breast 44F, per manager in reach in approximately 2 hours. Moved to walk-in cooler during inspection. New temp: 43F. Reach in cooler by Grill: Egg whites 47F per manager in cooler for hour and a half, down to 43F at end of inspection.. Cold holding liquid egg 45F less than 2 hours per manager, down to 43F at end of inspection. Low one door cook line cooler: Waffle batter 60F per manager in cooler over night. See stop sale. **Warning** – From follow-up inspection 2025-07-15: Low 2 door cooler: Raw Chicken Breast 43F, Omelette station: liquid egg 42F, Egg Whites 43F, raw shell eggs 50F approximately 1 hours per manager. Upright cooler: waffle batter 50F, approximately 30 minutes in cooler. **Time Extended**