High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (44F – Cold Holding); cream cheese (47F – Cold Holding) Swiss cheese (47F – Cold Holding); provolone (46F – Cold Holding) items in reach in cooler under salamander equipment, during morning rush the cooler lids were kept open for a time, lids were shut to retain cold air. chickpea salad (48F – Cold Holding); cream cheese (49,50F – Cold Holding)items in front reach in cooler by front door, manager stated items were 41F at opening, she then moved items to a different working cooler to rapidly drop temperatures to 41F or below. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-08-08: Cream cheese 46F, Swiss cheese 51F, provolone 53F in cooler under salamander equipment on cooks line. **Admin Complaint**