High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On salad line for 45 minutes: sliced grape tomatoes 50f, and spinach dip 48f. In walk-in cooler, items with temperatures out determined to be less than 4 hours: cooked balsamic onions 52f, shrimp 54f, chicken 48f, steak 47f. **Warning**