High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F – Cold Holding); beef sauce (51F – Cold Holding) in standing reach in cooler on secondary cook line, per employee door has been consistently open for almost 2 hours, temperature check after 40 minutes remained the same, items in cooler moved to walk in cooler. cooked potatoes (44F – Cold Holding) in overfilled container in top of reach in cooler without any lids, per employee potatoes have been there less then 2 hours, potatoes placed in 2 separate containers. milk (51F,51F – Cold Holding) in standing reach in cooler in corner of server area, per employees doors have been consistently open for less then 1 hour. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-07-18: Milk 46F,47F in reach in cooler in server area, per employees cooler has been consistently open for only a few hours. Cooked potatoes, sliced cheese, shell eggs, cut lettuce all above 41F in reach in cooler at end of main cook line closest to walk in cooler, per employee top of cooler has been left off for several hours and doors consistently open for several hours. Buttermilk 47F,sliced cheese 48F in standing reach in cooler at end of secondary cook line, both cooling after less then 30 minutes. **Admin Complaint** – From follow-up inspection 2025-07-23: Milk in reach in cooler in server area at 45F, per employee door has been consistently open, employee moved bottle water away from fan to increase air flow to rest of cooler. Sliced cheese in overfilled container in top of reach in cooler on cook line, cheese moved to bottom of cooler. **Admin Complaint**