High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of flip top reach in cooler on cook line, coleslaw (47F – Cold Holding); Turkey (49F – Cold Holding); ham (51F – Cold Holding); cut tomatoes (46F – Cold Holding); cheese (52F – Cold Holding) per operator stocked daily at 6am then restocked once or twice before 10am, discussed utilizing existing time as public health control procedures for top portion of cooler during busy hours of breakfast. In walk in cooler; ribs (47F – Cold Holding); turkey (46F – Cold Holding); ham (48F – Cold Holding); bologna (46F – Cold Holding); shrimp (45F – Cold Holding); fish (47F – Cold Holding) per operator door left open, received delivery and has been in and out for prep work through the morning. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-08-28: At time of follow up inspection, flip top reach in cooler, Turkey and ham cold holding at 45/47F all other time/temperature control food for safety in reach in cooler in temperature range. In walk in cooler ham 46F, Turkey 46F, beef 47F, meatloaf 45F and pork chops 46F. Operator states ambient thermometer was in range earlier at time of inspection at 48F upon entering cooler. Per operator maintenance person is scheduled to check walk in cooler. **Admin Complaint**