High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line drop-in cooler closest to entrance: cooked pork sausage (58F -cold holding); kale (55F – Cold Holding); sliced tomatoes (60F – Cold Holding) stored for 3 and a half hours per operator. Foods were filled high in containers stacked above fill line on side. Operator split foods into multiple containers and iced down. In thirty minutes all foods reached a temperature of 43F or below. **Corrected On-Site** **Repeat Violation** **Warning** – From follow-up inspection 2025-08-13: In cook line drop in cooler closest to entrance. Cut tomato (64F – Cold Holding); shredded soft cheeses (62F – Cold Holding); cooked chicken (61F – Cold Holding): butter (59F – Cold Holding); cooked quinoa (64F – Cold Holding); tofu (65F – Cold Holding); chopped kale (64F – Cold Holding); cooked veggies (61F – Cold Holding). Has been in drop in cooler for more than 5 hours per operator. See Stop Sale. Provided operator with Time as a Public Health Control for, discussed usage of ice on products, usage of lids and alternative cold holding equipment. All as of alternative methods for Time/Temperature control **Admin Complaint**