High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (50F – Cold Holding); cut tomato (51F – Cold Holding); pico de gallo (49F – Cold Holding); cheese (53F – Cold Holding); salsa (49F – Cold Holding) food items stored in flip top cooler on cooks line. Per manager the temperature was 41F or below. Manager put food items in an ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-07-29: Cut lettuce 50F, cut tomato 48F, salsa 50F, sour cream 50F. Employee placed foot items into an ice bath. Per employee food items were placed in cooler at 11am. **Admin Complaint**