High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cold cuts display case – turkey ball (49F – Cold Holding); salami (47F – Cold Holding); pepperoni (47F – Cold Holding); cappicola (48F – Cold Holding) as per employee items not portioned or prepared today. As per employee item held out of temperature for approximately 6 hours. See stop sale. Observed at vegetable display case – lettuce (47-48F – Cold Holding); sliced tomatoes (57F – Cold Holding) as per employee items portioned 7 hours prior to inspection, Item was cooled and then transferred to cold holding unit 90 minutes prior to inspection. – From follow-up inspection 2025-09-11: Observed at vegetable display case – lettuce (47F – Cold Holding); sliced tomatoes (46F – Cold Holding) as per employee items portioned 8 hours prior to inspection, Item was cooled and then transferred unit 120 minutes prior to inspection. **Admin Complaint** – From follow-up inspection 2025-11-10: Observed at back line – lettuce (56F – Cold Holding); sliced tomatoes (51F – Cold Holding) as per operator items were portioned 6 hours prior to inspection, items were cooled and transfers from cooler to drop in cooler. Items held out of temperature for approximately 80 minutes **Admin Complaint**