High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (47F – Cold Holding) in standing cooler by front counter, per operator milk has been consistently taken in and out of cooler for a few hours and is usually used up within 4 hours, operator placed milk on time control. individual potato salads (45F – Cold Holding); individual sour creams (45F – Cold Holding) in over filled containers in top section of flip top reach in cooler at end of make line, per operator lid has been consistently open for less then a few hours, top layer moved to bottom of cooler, rechecked at 41F. cut tomatoes (44F – Cold Holding); sliced American cheese (44F – Cold Holding); raw sausage links (45F – Cold Holding)in top section of flip top cooler by range on cook line, per employees lid has been consistently open for about 1.5 hours, lid closed and rechecked temps at 41F. **Corrective Action Taken**